Nariyal Wali Machhi Recipe
Ingredients
| Firm fish fillets | 1 Pound | |
| Lemon juice | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Coconut cream | 2 Tablespoon | |
| Coconut milk | 1/2 Cup (16 tbs), canned | |
| Water | 1/2 Cup (16 tbs) | |
| Coriander seeds | 4 Teaspoon | |
| Cumin seeds | 2 Teaspoon | |
| Garlic | 5 Clove (5gm) | |
| Ginger | 3/4 Inch | |
| Green chili pepper | 1 Small | |
| Sugar | 1 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Large, minced | |
| Tomato | 1 Large, grated | |
| Paprika | 1 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| 1 tablespoon malt or cider vinegar | ||
| Salt | To Taste | |
| 2 teaspoons chopped cilantro, to garnish | ||
Directions
Rub the fish with the lemon juice and 1 teaspoon salt, and set aside.
Place the coconut cream, coconut milk, and water in a blender and let soak for 5 minutes.
Add the coriander and cumin seeds, garlic, ginger, chili pepper (if using), and sugar.
Blend to a smooth mixture.
Set aside.
Heat the oil in a nonstick pan over medium heat and saute the onion until golden brown.
Stir in the tomato, dry spices, and vinegar.
Stir-fry for 3 minutes.
Add the coconut mixture and bring to a boil.
Reduce the heat to very low and add the fish.
Cover and cook for about 10 minutes or until the fish flakes easily with a fork, lightly stirring the sauce occasionally.
Add salt, if necessary.
Garnish with chopped cilantro.
Serve hot with plain cooked rice and a salad or raita of your choice.
Place the coconut cream, coconut milk, and water in a blender and let soak for 5 minutes.
Add the coriander and cumin seeds, garlic, ginger, chili pepper (if using), and sugar.
Blend to a smooth mixture.
Set aside.
Heat the oil in a nonstick pan over medium heat and saute the onion until golden brown.
Stir in the tomato, dry spices, and vinegar.
Stir-fry for 3 minutes.
Add the coconut mixture and bring to a boil.
Reduce the heat to very low and add the fish.
Cover and cook for about 10 minutes or until the fish flakes easily with a fork, lightly stirring the sauce occasionally.
Add salt, if necessary.
Garnish with chopped cilantro.
Serve hot with plain cooked rice and a salad or raita of your choice.
Chef
