Mackerel with coconut sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Mackerel |
| 4 | Cloves garlic, peeled, chopped | |
| 1¼ | teaspoon | Salt; or to taste |
| MIX TOGETHER NEXT 4 INGREDIENTS: | ||
| 1½ | teaspoon | Coriander, ground |
| ¼ | teaspoon | Tumeric, ground |
| 1 | teaspoon | Paprika |
| 1½ | teaspoon | Chili powder |
| 1 | cup | Warm water |
| 1 | cup | Coconut, flaked |
| 1 | teaspoon | Tamarind paste; or 2 Tab. lamon juic |
Directions
1. Ramove the head from the fish, & cut the fish into about 2-inch wide pieces; do not cut along the belly.
2. Wash each piece of fish gently in cold water inside & out.
3. Add the salt to the garlic & crush to a pulp.
4. Heat the spice mixture on 100% (high) power for 1½ minutes, stir & set aside.
5. Put the water, coconut & tamarind into a 3 pint casserole, cover & cook on 100% power for 6 minutes, stirring halfway through.
6. Add the spice mixture & garlic to the coconut mixture, stir & mix thoroughly.
7. Arrange the pieces of fish in the coconut mixture in a single layer & spoon some of it over the fish. Cover as before & cook on 50% (medium) power for 6 minutes, reposition peices in dish after every 2 minutes. (Add lemon juice during this time if using instead of tamarind.) 8. Set dish aside for 5 minutes before serving.
Recipe By : The Complete Indian Cookbook Posted to FOODWINE Digest 25 November 96 Date: Mon, 25 Nov 1996 18:27:41 -0500 From: Randee Fried <Noellekk@...> NOTES : A popular Saraswat recipe converted for the microwave. It is traditionally known as "Amshi-Tikshi," meaning sour-hot. The quantity of chili
powder, however, can be adjusted to suit individual taste.
For microwave ovens lower than 700 watts: 500 watts: add 40 seconds to every
minute stated in recipe. 600 watts: add 20 seconds to every minute stated in
recipe. 650 watts: only a slight increase in overall time necessary.