Tangy fish cooked in coconut milk from Kerala, The God's Own Country, India
[Note from Dr. Mathew: This is a healthy recipe from Kerala, known as "God's own
country" in India - aka the Malabar Coast known for its spices. The health
benefits of fish are well known. Add to it several spices which are loaded with
health benefits according to the latest research studies, you will get a dish
that is delicious and, at the same time, healing too. At one time, coconut was
suspected to be not good; contributing to cholesterol like other tropical oils.
But recent research has shown that coconut is very healthy. So, enjoy without
Estimated Preparation Time: 30 minutes
Cooking Time - 46 minutes Ingredients 750 gm/ 26 oz Fish. cleaned, spiced
1 tsp/2 gm Turmeric powder
11/2 tsp/ 4.5 gm Garlic chopped
1 Dry red chilli
4 tsp/60 ml/2 fl oz Vegetable oil
2 Onions, medium sized
1 Ginger - 1 inch piece
6 Green Chillies, split
1 tbsp/ 15 ml Lemon Juice
Salt - to taste
250 gm/9 oz Tomatoes, big, chopped Method 1 Grind the Turmeric powder, 1/2 tsp garlic, and the skin of dry red chilli together 2. Make 2 extractions of coconut milk: the first extraction 1.5 cups and the second 2 cups. 3. Heat the oil in a pot. add the onions, ginger, green chillies, and the remaining garlic.
Sauté for a few minutes.
Add the ground spice paste from step 1 and sauté. 4. Pour the second extract of coconut milk, lemon juice, and salt.
When It comes to a boil, add the fish.
Cook on low heat for half an hour. 5. When the fish is cooked, add the first extract of coconut milk and arrange the tomatoes on top. Bring to a boil.
Remove the pot from the heat.
Serve hot. Yield 4 servings
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