| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Indian, Microwave |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Mackerel |
| 4 |
|
Cloves garlic, peeled |
|
|
chopped |
| 1 1/4 |
t |
Salt, or to taste |
|
|
MIX TOGETHER NEXT 4 |
| 1 1/2 |
t |
Coriander, ground |
| 1/4 |
t |
Tumeric, ground |
| 1 |
t |
Paprika |
| 1 1/2 |
t |
Chili powder |
| 1 |
c |
Warm water |
| 1 |
c |
Coconut, flaked |
| 1 |
t |
Tamarind paste, or 2 Tab. |
|
|
lamon juic |
INSTRUCTIONS
INGREDIENTS:
Ramove the head from the fish, & cut the fish into about 2-inch wide
pieces; do not cut along the belly. Wash each piece of fish gently in
cold water inside & out. Add the salt to the garlic & crush to a pulp.
Heat the spice mixture on 100% (high) power for 1 1/2 minutes, stir &
set aside. Put the water, coconut & tamarind into a 3 pint casserole,
cover & cook on 100% power for 6 minutes, stirring halfway through.
Add the spice mixture & garlic to the coconut mixture, stir & mix
thoroughly. 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.) 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.
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