Tuesday, April 5, 2016

Fish in Spicy Coconut Mango Sauce – Indian Style Recipe

Learn how to cook Bombay fish in coconut mango sauce with Garam Masala

Ingredients (for 3 portions):
Black rice – 300 g
Tilapia – 400-450 g
Mango 1 pc
Onion 1pc
Coconut milk 200 ml
Cream 20-23% 200 ml
Ginger powder – 1 tsp
Turmeric – 1 tsp
Chili powder ground- ½ tsp
Black pepper- ½ tsp
Cardamom powder - ½ tsp
Cumin- ½ tsp
Cinnamon - ½ tsp
Curry - pinch
Salt to taste

1. Soak the rice in water, rinse. Pour the rice with water at a ratio of 1 to 2. Bring to a boil, add salt and cook for about 30 minutes over low heat, without stirring.
2. Chop onion finely. Fry the onion. Then add all the spices one by one so they can give maximum flavor. You can also use ready to cook Indian spice mix.
3. Add cream and coconut milk. If a mango is not very ripe, chop it and add at this step. Otherwise add it with fish. Cook at low heat for 10 min. 
4. Cut fish into pieces. Cook it with sauce for nearly 15 min at medium heat until it’s cooked. Salt.
5. Put the rice in the center of the plate, garnish it with fresh mango and herbs. Put the fish with the sauce.

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