Ingredients:
Coriander powder : ½ Teaspoon
Black Pepper Powder: ½ Teaspoon
Kokam : 3-4 soaked in little water (Or Tamarind Juice - 3 Teaspoon)
Onion : 2 Tablespoon (finely chopped)
Salt and Chili powder : As per taste
(for curry)
Coconut milk : ½ Can
Water : Same quantity as Coconut Milk
Oil : 2 Teaspoon
Fish Marinate -
Red chili powder : 1 Teaspoon
Turmeric Powder : ½ Teaspoon Turmeric Powder
Salt : ¾ Teaspoon
Make a loose paste of marinate ingredients with little water. Lightly marinate the fish for at least 1 hour. The marinated fish can be kept in freezer for later use for up to 2 weeks. (Use less salt if want to freeze and use later.)
Add water to the coconut milk along with coriander powder, black pepper powder, chili powder and salt.
(Tip: use pepper grinder to grind coriander seeds and black pepper for fresh aroma.)
In a flat pan heat 2 Tsp oil.
Add onion and fry until golden brown.
Add the fish and fry delicately fry for 2-3 minutes.
Add kokam along with the water or tamarind juice. Cook of another 2-3 minutes.
Add coconut milk mixture to the fish and cook for 5 -7 minutes or until fish is cooked.
Do not over cook or else fish starts to break.
Add fresh coriander leaves and cover.
Serve with Plain white rice.
| < Prev | Next > |
|---|
