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Kerala Fish Vattichathu from India
This is a delicious and nutritious fish preparation from the Malabar coast of India, a dish full of Omega 3!
You can reduce the chillies if you find this too spicy. If you are concerned
about cholesterol replace coconut oil with canola oil.
Ingredients
1 lb (1/2 kg.) sardines or mackerels. Cut a gash on the side of the fish and clean it thoroughly.
12 broiled chillies
2 tsp. broiled coriander seeds
2 pinches broiled fenugreek seeds
6 pepper corns
1/2 tsp. mustard
1/4 tsp. turmeric powder
1/4 cup coconut oil
1/2 cup thinly sliced shallots
1 tbsp. garlic (small variety)
1 tsp. thinly cut (1" long strips) ginger
Salt to taste
A few curry leaves
2 or 3 pieces fish tamarind, washed, soaked and broken into small pieces
1 cup water
Yields: 6 servings
Directions
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Combine chillies, coriander seeds, fenugreek seeds, black pepper corns, mustard
and turmeric powder. Beat them into a coarse powder. (Alternately, you can buy ground spices and mix them together.)
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Heat 2 tbsp. oil and sauté shallots, garlic, and ginger till they are well seasoned. Add the spice mix from the previous step and mix well.
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Remove from fire. When cool, add salt, curry leaves and fish tamarind. Mix well.
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Pour 2 tsp. oil into an earthenware skillet or a regular skillet and spread it evenly.
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Arrange a layer of fish. Spread a layer of spice mix (masala) over the packed fish.
Repeat till all the fish and spices are used up. Finish with a layer of spices on top.
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Pour water over the packed fish. Keep it on stove/range and bring it to a boil. Lower the heat and allow the fish to cook on a slow heat.
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When all the water is absorbed and the spice coats the fish with the clear oil on top, remove fish from heat.
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Traditionally served
with rice.
(Based on a recipe by: Mrs. K. M. Mathew)
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