Macchi Nu Pulao (Fish rice cooked in coconut milk) recipe
ingredients
2 cups (400 g) 14 oz Rice, washed, soaked for 30 minutes
1 large Pomfret, fillet, cut into large pieces
Salt to taste
5 tbsp (75 ml) / 2 1/2 fl oz Vegetable oil or ghee
5 Onions, large, sliced
1 large Pomfret, fillet, cut into large pieces
Salt to taste
5 tbsp (75 ml) / 2 1/2 fl oz Vegetable oil or ghee
5 Onions, large, sliced
Grind to a paste:
2 tsp (4 g) Cumin (jeera) seeds, roasted
1 Cinnamon (dalchini), 1 inch stick
2 Cloves (laung)
1/2 tsp Turmeric (haldi) powder
5 Green cardamom (choti elaichi)
7 Garlic (lasan) cloves
7 Dry red chillies (sookhi lal mirch)
2 cups (200 g) 7 oz Coconut (nariyal), grated
Salt to taste
1 Cinnamon (dalchini), 1 inch stick
2 Cloves (laung)
1/2 tsp Turmeric (haldi) powder
5 Green cardamom (choti elaichi)
7 Garlic (lasan) cloves
7 Dry red chillies (sookhi lal mirch)
2 cups (200 g) 7 oz Coconut (nariyal), grated
Salt to taste
method
1. Marinate the fish with salt for a few minutes.
2. Heat the oil in a wok (kadhai); saute onions till brown. Add the ground paste; saute for 2 minutes.
3. Wash the marinated fish and then add to the wok.
4. Add rice, coconut milk, and half of the green coriander. Bring the mixture to the boil. Lower heat and simmer until the rice is cooked. If more water is required, use only hot water. Serve hot, garnished with the remaining green coriander
2. Heat the oil in a wok (kadhai); saute onions till brown. Add the ground paste; saute for 2 minutes.
3. Wash the marinated fish and then add to the wok.
4. Add rice, coconut milk, and half of the green coriander. Bring the mixture to the boil. Lower heat and simmer until the rice is cooked. If more water is required, use only hot water. Serve hot, garnished with the remaining green coriander
serving amount
serves: 6 - 8
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