|
1-1/2
2
3
4
------
3/4
1/2
2
2
5
1/2
3
------
1
2
ar
1-1/2
2/3
2/3
1/2
------
|
#
T
oz
oz
---
t
t
T
oz
---
T
T
T
t
c
t
---
|
Fish (1)
Lemon Juice
Onion
Tomatoes
-- Coconut Paste
Mustard seed blk
Fenugreek seed
Cardamom
Cloves
Chilis, dry (2)
Oil
Coconut grated (3)
----------
Tamarind (4)
Cilantro (5)
Oil for fry
Oil
Turmeric
Water
Salt
-- Garnish
Cilantro Leaves
|
|
Prep - (30 min)
- Cut FISH into pieces about 1-1/2 inch on a side by whatever
thickness your fish is. Tumble the pieces with Lemon Juice and
set aside for 1/2 hour or so.
- Slice ONION in half lengthwise and slice thin crosswise.
- Submerge TOMATOES in boiling water for 1 minute, chill under
cold running water, peel and chop small.
- Put all Coconut Paste items except Coconut in
a small pan and fry stirring over moderate heat until chilis darken
but do not blacken or burn and mustard seeds are popping. Cool
thoroughly.
- Grate COCONUT and chop as fine as you can get it. Pound it
in a mortar, then mix with Coconut Paste items and pound to
paste - or use whatever means you have available.
- Prep TAMARIND if using block form (see Note-3).
- Chop CILANTRO medium for recipe. Pull CILANTRO leaves
from stems for garnish.
Run - (45 min)
- In a kadhai, wok or iron skillet,
heat sufficient Oil to 375°F/190°C and fry fish lightly.
Do a few pieces at a time so they fry quickly and aren't crowded. Drain
and set aside (can be done in advance).
- In a spacious sauté pan heat 1-1/2 T Oil (you can use
fish fry oil) and fry Onions until lightly browned. Stir in
Tomatoes and Turmeric and fry stirring until tomatoes
are quite soft.
- Stir in Tamarind and 2/3 c Water. Bring to a boil and
simmer another 5 minutes.
- Stir in Coconut Paste and Salt. Simmer another 10
minutes stirring occasionally and adjusting water as needed. It should
not be too dry.
- Stir in Cilantro, then gently stir in Fish. Simmer until
fish is done, about 5 minutes.
- Serve garnished with Cilantro leaves and along with plenty
of steamed Basmati or Jasmine rice.
|
