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Nariyal Wali Machhi

Madhuri.Dixit's picture
Ingredients
  Fish fillets 1 1⁄4 Pound (Any Firm White Fish)
  Lemon juice 3 Tablespoon
  Salt 1 Teaspoon
  Dry coconut cream 2 Tablespoon
  Canned coconut milk 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Coriander seeds 4 Teaspoon
  Cumin seeds 2 Teaspoon
  Garlic clove 5 Large
  Fresh ginger piece 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
  Malt/Cider vinegar 1 Tablespoon
  Salt To Taste
  Chopped cilantro 2 Teaspoon (For 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Fish
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
4

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