Category: Sauces
Rating: 1.00
Servings: 4


Ingredients


1 1/2 lb mackerel
4 cloves garlic, peeled, chopped
1 1/4 teaspoon salt; or to taste
1 mix together next 4 ingredients:
1 1/2 teaspoon coriander, ground
1/4 teaspoon tumeric, ground
1 teaspoon paprika
1 1/2 teaspoon chili powder
1 cup warm water
1 cup coconut, flaked
1 teaspoon tamarind paste; or 2 tab. lamon juic

Directions: How to Cook Mackerel With Coconut Sauce


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 1 1/2 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


=- Rate this Recipe -=


Very good

Good

Average

Poor

Very Poor


Related recipes:
Onion And Tomato Raita
Cucumber Pachadi
Fiery Chile Mustard Relish (Bengali Kasundi)
North Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)
Hot Tomato Relish (Gujarati Kasundi)


Recent comments and reviews for this recipe:


No comments, so be the first!

Add your comment:

Name:
What is 17 minus four?
Your Comment (no html):