yes i know,my first recipes was suppose to be a mango recipe..but sadly this time in india we dont get any mangoes around.Its not the season of mangoes here..although i have a recipe for a raw mango chutney that my mom made when we were younger and i wanted to share it but again that wouldn't be any fun without pictures.so i decided that i'll do another recipe this time and mangoes later.Its fish...and its something we find in abundant in this winter season here simply because the cold helps increasing the shelf life of the catch and hence it can be transported over a longer distance.i used basa fish for the recipe which is a sweet water fish from south east asia and belongs to the catfish family.here is the recipe which is loosly based on meen moilley from cochin..
ingredients:
basa fish fillets(skin removed)-400 gms
green peas/pea brinjals-half a cup
coconut milk(thick)-200 ml
coconut milk(thin)-120 ml
red chilly paste(dry chillies soaked in water for a few hrs and grounded to a paste)-1 tbl spn
julienned onions-1 large bulb
julienned ginger-1 inch
garlic flakes-6 to 8 cloves
green chillies-2 or 3
lemon/lime-1 tbl spn
curry leaves- a few
mustard seeds- 1 tspn
cardamom pods-2
clove-2
turmeric powder- 1 tspn
salt and sugar to taste
coconut/vegetable oil to cook
method
1.Use a flat and thick bottomed pan for this( i mostly use my longpi ham stone pot that i bought from a manipur handicrafts store; to cook fish and other meat dishes becausei love its earthy look,its thick bottommed...and spreads the heat uniformly..so cooks the food really nicely).heat a tablespoon of oil (ghee works here as well)over medium heat and drop the cardamom and cloves in it.
3. add garlic,ginger,red chillie paste and turmeric followed by a little splash of water so that the spices don't burn.
4. add the thinner extract of cocnut milk first and let it simmer before adding the fish fillets.It is a good time to add green peas/pea brinjals if u like them well cooked or else u can add them later.cover and cook for 6 mnts or more depending on how big ur fillets are.Now add salt ,a pinch or so of sugar and squeeze in the lemon.
remember not to stir the pot at this stage or else the fish will break.add the thick extract now and cover the pot for another two to three mnts.
5. In the meen moiley recipe, tomatoes are used at this stage...but we dont like tomato in this dish so i omitted it.If u want u can add a chopped tomato.add chopped parsley/coriader and serve hot with rice.
i served it with brown basmati rice...let me know how you all like it.
ingredients:
basa fish fillets(skin removed)-400 gms
green peas/pea brinjals-half a cup
coconut milk(thick)-200 ml
coconut milk(thin)-120 ml
red chilly paste(dry chillies soaked in water for a few hrs and grounded to a paste)-1 tbl spn
julienned onions-1 large bulb
julienned ginger-1 inch
garlic flakes-6 to 8 cloves
green chillies-2 or 3
lemon/lime-1 tbl spn
curry leaves- a few
mustard seeds- 1 tspn
cardamom pods-2
clove-2
turmeric powder- 1 tspn
salt and sugar to taste
coconut/vegetable oil to cook
method
1.Use a flat and thick bottomed pan for this( i mostly use my longpi ham stone pot that i bought from a manipur handicrafts store; to cook fish and other meat dishes becausei love its earthy look,its thick bottommed...and spreads the heat uniformly..so cooks the food really nicely).heat a tablespoon of oil (ghee works here as well)over medium heat and drop the cardamom and cloves in it.
2.Drop in mustard seeds,slit green chillies,curry leaves and finally the onions.fry till onions get transluscent.
3. add garlic,ginger,red chillie paste and turmeric followed by a little splash of water so that the spices don't burn.
4. add the thinner extract of cocnut milk first and let it simmer before adding the fish fillets.It is a good time to add green peas/pea brinjals if u like them well cooked or else u can add them later.cover and cook for 6 mnts or more depending on how big ur fillets are.Now add salt ,a pinch or so of sugar and squeeze in the lemon.
remember not to stir the pot at this stage or else the fish will break.add the thick extract now and cover the pot for another two to three mnts.
5. In the meen moiley recipe, tomatoes are used at this stage...but we dont like tomato in this dish so i omitted it.If u want u can add a chopped tomato.add chopped parsley/coriader and serve hot with rice.
i served it with brown basmati rice...let me know how you all like it.
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