Kalonji Macchi (Fish flavoured with onion seeds in coconut s recipe
ingredients
4 Fish fillets (sole / plain), cut into 3 pieces each
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 tsp (1 1/2 g) Onion seeds (kalonji)
4 Dry red chillies (sookhi lal mirch)
3 Garlic (lasan) cloves, sliced
1 Onion, medium-sized, sliced
2 Tomatoes, medium-sized, sliced
1/4 cup (25 g) Coconut (nariyal), grated
Salt to taste
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/2 cup (175 ml) 6 fl oz Water
1 tbsp (15 ml) Lemon (nimbu) juice
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 tsp (1 1/2 g) Onion seeds (kalonji)
4 Dry red chillies (sookhi lal mirch)
3 Garlic (lasan) cloves, sliced
1 Onion, medium-sized, sliced
2 Tomatoes, medium-sized, sliced
1/4 cup (25 g) Coconut (nariyal), grated
Salt to taste
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/2 cup (175 ml) 6 fl oz Water
1 tbsp (15 ml) Lemon (nimbu) juice
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a wok (kadhai); reduce heat and add onion seeds, dry red chillies, garlic, and onion. Stir-fry for 3 - 4 minutes.
2. Mix in the tomatoes, coconut, salt, and coriander powder.
3. Add the fish pieces to the mixture and turn gently to cook evenly. Simmer and cook for 5-7 minutes.
4. Stir in the water, lemon juice, and green coriander. Cook further for 3 - 5 minutes or until the water evaporates.
5. Remove to a serving dish and serve hot.
2. Mix in the tomatoes, coconut, salt, and coriander powder.
3. Add the fish pieces to the mixture and turn gently to cook evenly. Simmer and cook for 5-7 minutes.
4. Stir in the water, lemon juice, and green coriander. Cook further for 3 - 5 minutes or until the water evaporates.
5. Remove to a serving dish and serve hot.
serving amount
serves: 4
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more information
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