Ingredients with Measurements:
- 1 lb. fish fillet, cut into bite-sized pieces
- 2 medium-sized carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. ginger, grated
- 2 tbsp. vegetable oil
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. salt
- 1/2 cup water
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 1/4 cup peanuts, chopped
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onions, garlic, and ginger and sauté until the onions are translucent.
3. Add the turmeric powder, chili powder, cumin powder, coriander powder, and salt. Stir well.
4. Add the fish and carrots and stir until coated with the spice mixture.
5. Add the water and bring to a boil. Reduce heat to low and simmer for 10-15 minutes or until the fish is cooked through and the carrots are tender.
6. Garnish with cilantro, green onions, and peanuts.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Fish fillet can be substituted with shrimp or chicken.
- Carrots can be substituted with other vegetables such as bell peppers or zucchini.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add coconut milk for a creamier sauce.
- Use different spices such as curry powder or garam masala for a different flavor profile.
- Add other herbs such as basil or mint for added freshness.
Tips and tricks:
- Use a non-stick skillet or wok to prevent sticking.
- Cut the fish and vegetables into similar sizes for even cooking.
- Adjust the amount of spices to your liking.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove until heated through.
Presentation ideas:
Serve on a bed of rice or with naan bread.
Garnishes:
Cilantro, green onions, and peanuts.
Pairings:
Serve with a side of cucumber salad or raita.
Suggested side dishes:
Cucumber salad or raita.
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the fish is overcooked, reduce the cooking time.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers promptly in the refrigerator.
Food history:
Mohnyin Tjin is a traditional Burmese dish that is typically made with pork or chicken.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve with rice or naan bread.
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