Ingredients with Measurements:
- 1 lb. moale (dried fish)
- 1 cup roasted peanuts, crushed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. salt
- 2 tbsp. oil
- 2 cups water
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Mortar and pestle (optional)
Step-by-step instructions:
1. Rinse the moale in cold water and soak in warm water for 30 minutes. Drain and set aside.
2. In a skillet or wok, heat oil over medium heat.
3. Add chopped onions and sauté until translucent.
4. Add minced garlic and chopped green chilies. Sauté for 1-2 minutes.
5. Add chopped tomatoes and cook until they are soft and mushy.
6. Add turmeric powder, cumin powder, coriander powder, and salt. Mix well.
7. Add the soaked moale and mix well with the spice mixture.
8. Add 2 cups of water and bring to a boil.
9. Reduce heat to low, cover, and simmer for 15-20 minutes or until the moale is cooked and tender.
10. Add crushed peanuts and mix well.
11. Cook for another 5 minutes.
12. Serve hot with rice or roti.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Moale can be substituted with any dried fish.
- Roasted peanuts can be substituted with any nuts or seeds.
Variations:
- Add vegetables like potatoes, carrots, or green beans.
- Use different spices like chili powder or garam masala.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Soak the moale in warm water to soften it before cooking.
- Crush the peanuts in a mortar and pestle for a chunky texture.
- Adjust the amount of green chilies according to your spice preference.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with rice or roti.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed vegetables or a salad.
Troubleshooting advice:
- If the moale is too tough, soak it longer before cooking.
- If the dish is too spicy, reduce the amount of green chilies or add more peanuts.
Food safety advice:
- Make sure to rinse the moale thoroughly before cooking.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Moale with peanuts is a traditional dish from the coastal regions of India, where dried fish is a common ingredient in many dishes.
Flavor profiles:
Savory, spicy, nutty
Serving suggestions:
Serve hot with rice or roti.
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