| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Indian, Microwave | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Mackerel |
| 4 | Cloves garlic, peeled, chopped | |
| 1 1/4 | ts | Salt; or to taste |
| MIX TOGETHER NEXT 4 INGREDIENTS: | ||
| 1 1/2 | ts | Coriander, ground |
| 1/4 | ts | Tumeric, ground |
| 1 | ts | Paprika |
| 1 1/2 | ts | Chili powder |
| 1 | c | Warm water |
| 1 | c | Coconut, flaked |
| 1 | ts | Tamarind paste; or 2 Tab. lamon juic |
INSTRUCTIONS
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 Posted to FOODWINE Digest 25 November 96 Date: Mon, 25 Nov 1996 18:27:41 -0500 From: Randee Fried <Noellekk@AOL.COM> 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.
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”