Mackerel with coconut sauce

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Mackerel
4 Cloves garlic, peeled, chopped
1¼ teaspoon Salt; or to taste
MIX TOGETHER NEXT 4 INGREDIENTS:
1½ teaspoon Coriander, ground
¼ teaspoon Tumeric, ground
1 teaspoon Paprika
1½ teaspoon Chili powder
1 cup Warm water
1 cup Coconut, flaked
1 teaspoon Tamarind paste; or 2 Tab. lamon juic

Directions

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 1½ 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@...> 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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