Ingredients with Measurements:
- 4 Bonga Shad fillets
- 1 can of coconut milk (400 ml)
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green chili, chopped
- 1 tablespoon of chopped cilantro
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the Bonga Shad fillets and pat dry with a paper towel. Cut them into bite-sized pieces and set aside.
2. In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and chopped green chili. Sauté for 2-3 minutes until the onion is translucent.
3. Add the turmeric powder and salt to the saucepan and stir well.
4. Pour the can of coconut milk into the saucepan and stir until everything is well combined.
5. Add the Bonga Shad pieces to the saucepan and stir gently to coat them with the coconut milk mixture.
6. Cover the saucepan and let it simmer for 10-15 minutes until the fish is cooked through.
7. Once the fish is cooked, sprinkle chopped cilantro on top.
8. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 5g
- Protein: 15g
Substitutions for ingredients:
- Bonga Shad can be substituted with any other white fish.
- Green chili can be substituted with red chili or chili flakes.
Variations:
- Add diced potatoes or carrots to the saucepan for a heartier dish.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add a teaspoon of cumin powder for a more aromatic dish.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Taste the coconut milk mixture before adding the fish and adjust the seasoning if needed.
- Use fresh turmeric root instead of turmeric powder for a more intense flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a saucepan over low heat until heated through.
Presentation ideas:
- Serve the Bonga Shad with Coconut Milk and Turmeric in a shallow bowl with steamed rice on the side.
Garnishes:
- Sprinkle chopped cilantro or parsley on top for a pop of color.
Pairings:
- Serve with a side of sautéed spinach or green beans for a balanced meal.
Suggested side dishes:
- Steamed rice
- Sautéed vegetables
- Naan bread
Troubleshooting advice:
- If the coconut milk mixture is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Bonga Shad is a popular fish in Bangladesh and is often used in traditional dishes.
Flavor profiles:
- The dish has a creamy and slightly sweet flavor from the coconut milk, with a hint of spice from the turmeric and chili.
Serving suggestions:
- Serve the Bonga Shad with Coconut Milk and Turmeric as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian