Ingredients with Measurements:
- 4 Bonga Shad fillets
- 1 cup coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh cilantro
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the turmeric, cumin, coriander, and chili powder and stir until fragrant.
4. Add the coconut milk and stir until well combined.
5. Add the Bonga Shad fillets to the skillet and spoon the coconut milk mixture over the fish.
6. Cover the skillet and simmer for 10-15 minutes or until the fish is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 6g
- Protein: 17g
Substitutions for ingredients:
- Bonga Shad can be substituted with any white fish fillet.
- Vegetable oil can be substituted with any cooking oil.
- Fresh cilantro can be substituted with parsley or basil.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and texture.
- Use coconut cream instead of coconut milk for a richer sauce.
- Add a squeeze of lime juice for a tangy twist.
Tips and Tricks:
- Make sure to season the fish with salt and pepper before adding it to the skillet.
- Do not overcook the fish as it will become tough and dry.
- Use fresh coconut milk for the best flavor.
Storage Instructions:
- Store any leftover Bonga Shad with Coconut Milk in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Reheat the Bonga Shad with Coconut Milk in a skillet over low heat until heated through.
Presentation Ideas:
- Serve the Bonga Shad with Coconut Milk on a bed of rice or quinoa.
- Garnish with sliced chili peppers or lime wedges.
Garnishes:
- Chopped fresh cilantro
- Sliced chili peppers
- Lime wedges
Pairings:
- Steamed rice
- Quinoa
- Roasted vegetables
Suggested Side Dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the coconut milk sauce is too thin, simmer uncovered until it thickens.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food Safety Advice:
- Make sure to cook the fish to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food History:
- Bonga Shad is a popular fish in Bangladesh and is often used in traditional dishes.
Flavor Profiles:
- The Bonga Shad with Coconut Milk has a rich and creamy flavor with a hint of spice from the turmeric and chili powder.
Serving Suggestions:
- Serve the Bonga Shad with Coconut Milk as a main dish for lunch or dinner.
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