Ingredients with Measurements:
- 1 lb. Boava fish
- 2 tbsp. vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. salt
- 1 cup coconut milk
- 1 tbsp. lime juice
- Fresh coriander leaves, chopped (for garnish)
Special equipment needed:
- Large skillet or wok
- Spatula
Step-by-step instructions:
1. Clean and wash the Boava fish. Cut it into small pieces and set aside.
2. Heat the oil in a large skillet or wok over medium heat.
3. Add the chopped onion, minced garlic, grated ginger, and chopped green chilies. Cook for 2-3 minutes or until the onion turns translucent.
4. Add the cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Stir well and cook for 1-2 minutes.
5. Add the Boava fish pieces to the skillet and stir gently to coat them with the spice mixture.
6. Pour the coconut milk over the fish and bring it to a boil.
7. Reduce the heat to low and let it simmer for 10-15 minutes or until the fish is cooked through.
8. Add the lime juice and stir gently.
9. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 19g
Protein: 22g
Carbohydrates: 7g
Fiber: 2g
Sugar: 3g
Sodium: 620mg
Substitutions for ingredients:
- Boava fish can be substituted with any firm white fish.
- Vegetable oil can be substituted with any cooking oil.
- Green chilies can be substituted with red chilies or chili flakes.
- Coconut milk can be substituted with heavy cream or half-and-half.
Variations:
- Add diced tomatoes to the skillet for a tangy flavor.
- Add diced potatoes to the skillet for a hearty meal.
- Add sliced bell peppers to the skillet for a colorful dish.
Tips and tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of spices according to your taste.
- Do not overcook the fish as it will become tough and dry.
- Use a non-stick skillet to prevent the fish from sticking to the bottom.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Miruhulee Boava Masala in a large bowl or on a platter. Garnish with fresh coriander leaves and lime wedges.
Garnishes:
Fresh coriander leaves and lime wedges.
Pairings:
- Serve with steamed rice or naan bread.
- Serve with a side of cucumber raita or tomato chutney.
Suggested side dishes:
- Steamed rice
- Naan bread
- Cucumber raita
- Tomato chutney
Troubleshooting advice:
- If the fish is sticking to the bottom of the skillet, add a little more oil.
- If the sauce is too thick, add a little more coconut milk or water.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Always wash your hands and cooking utensils before preparing food.
- Make sure the fish is fully cooked before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Miruhulee Boava Masala is a traditional dish from the Maldives, a tropical island nation in the Indian Ocean. It is a popular seafood dish that is often served with steamed rice or naan bread.
Flavor profiles:
The dish has a spicy and aromatic flavor with a creamy coconut milk sauce.
Serving suggestions:
Serve the Miruhulee Boava Masala as a main dish for lunch or dinner. It is perfect for a family meal or a dinner party.
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Region: Sri Lankan