Подробное пошаговое описание как готовится блюдо "Spiced fish with Goan cucumber & coconut salad". Попробуйте обязательно
- To make the cucumber and coconut salad, place cucumber, coconut, carrot, tomato, green chilli and coriander in a bowl.
- Heat oil in a pan over low heat and add mustard seeds, cumin, dried chilli, asafoetida and curry leaves and cook, stirring, for 1 minute or until mustard seeds begin to pop. Remove from heat, add to the salad and toss gently to combine. Drizzle with lemon juice and season with salt. Set aside to cool.
- Preheat oven to 180°C.
- Dry-fry cumin, coriander, chilli powder and garam masala in a frying pan over low heat for 30 seconds. Remove from heat and use a little to coat the fish. Season with salt and pepper.
- Combine tomato puree, mustard, lime juice, coconut milk and remaining spice mixture in a bowl. Set aside.
- Heat 2 tablespoons of oil in the frying pan and add the fish. Pan-fry over high heat for 1 minute each side, until just crisp. Transfer to a baking tray and set aside.
- Add the onion, chilli, ginger and garlic to the pan. Pan-fry until onion is soft. Add to coconut milk mixture, toss gently and pour over fish. Bake in the oven for 10 minutes.
- Serve the spiced fish with the cucumber and coconut salad.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set