Min Kakkadilakkiyadu
fish, indian
4 (175 g)
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 tablespoon cayenne pepper
1/2 teaspoon salt
2 tablespoon ground coriander
1 large clove
1 1/2 cm
4 serrano chiles
100 ml oil
2 large onions -- finely sliced
2 large or 3 m dium tomatoes --
1 peeled and cut into
225 ml water
1/2 cup chopped cilantro
1/4 teaspoon garam masala -- .br or
1 dashof each: ground
1 cinnamon, cloves, cardamom,
1 cumin a
1 yogurt
1 lean fish fillets (such as
1 snapper or cod)
1 garlic
1 ginger root -- peeled
1. Rinse fish fillets. Mix 1/2 tsp. turmeric, 1/2 tsp. cayenne and 1/2 tsp. salt and rub fish with mixture. Mix remaining 1/2 tsp. turmeric, 1 Tbls. cayenne and ground coriander.
2. Mince garlic. ginger and chiles. Mix well together or grind together in blender or food processor.
3. Heat 30 ml oil in skillet over medium heat. Brown fish 1 minute on either side. Remove fish and reserve.
4. Divide sliced onions in 2 portions. Heat 50 ml oil in skillet over high heat and saute half of onions until browned at edges, about 5 minutes. Lower heat slightly and continueto saute onions until well browned, about 10 minutes more. Remove onions fro
5. Reheat skillet and add remaining onions, adding more oil if necessary. Fry rapidly, stirring, until transparent. Add garlic mixture, reduce heat to medium and fry until aromatic, about 1 minute. Add ground coriander mixture, and fry few seconds. Add t
6. Stir onion puree into tomato mixture and bring to simmer. Add fish and cook until oil starts to separate from sauce, about 10 minutes. Turn fish over halfway through, keeping fillets whole.
7. Stir in chopped cilantro and garam masala. Serve over plain rice with yogurt on the side.
Difficulty : moderate. Precision : measure ingredients.
Recipe By : Siddharth Dasgupta sdg@sgi1.caltech.edu
Yield: 1 servings