Free Recipe Mackerel with Coconut Sauce
Recipe Type: I Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Mackerel with Coconut Sauce Recipe
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
Mackerel with Coconut Sauce Preparation
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.
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