Ingredients with Measurements:
- 4 Bonga Shad fillets
- 1 cup grated coconut
- 10-12 curry leaves
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp oil
- Salt to taste
Special equipment needed:
- Non-stick pan
Step-by-step instructions:
1. In a non-stick pan, heat oil over medium heat.
2. Add mustard seeds and cumin seeds and let them splutter.
3. Add curry leaves and sauté for a few seconds.
4. Add grated coconut and sauté for 2-3 minutes until it turns golden brown.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Add Bonga Shad fillets to the pan and coat them well with the coconut mixture.
7. Cover the pan and cook for 5-7 minutes on medium heat until the fish is cooked through.
8. Garnish with fresh curry leaves and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Protein: 20g
- Carbohydrates: 5g
- Fiber: 2g
Substitutions for ingredients:
- Bonga Shad can be substituted with any other white fish fillet.
- Fresh curry leaves can be substituted with dried curry leaves.
Variations:
- Add chopped onions and garlic to the coconut mixture for a more savory flavor.
- Add chopped tomatoes to the coconut mixture for a tangy flavor.
Tips and tricks:
- Make sure to coat the fish fillets well with the coconut mixture for even cooking.
- Use a non-stick pan to prevent the coconut mixture from sticking to the pan.
- Adjust the amount of red chili powder according to your spice preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
- Serve on a bed of steamed rice or with naan bread.
Garnishes:
- Fresh curry leaves
Pairings:
- Serve with a side of cucumber raita or mint chutney.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the coconut mixture is too dry, add a splash of water to the pan.
Food safety advice:
- Make sure to cook the fish fillets thoroughly to prevent any foodborne illnesses.
Food history:
- Bonga Shad is a popular fish in Bangladesh and is often used in traditional Bengali cuisine.
Flavor profiles:
- The dish has a nutty and slightly sweet flavor from the coconut, with a hint of spice from the curry leaves and red chili powder.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indian