Monday, 6 December 2010

Machi Bhat / Spicy Coconutty Salmon with Rice


Ingredients
STEP 1
1 lb salmon; cut in 2 inch chunks 
Marinade
Juice of 1/2 a lemon
4-5 garlic cloves; minced
2 inch ginger; grated
2-3 green chillies; minced
STEP 2
2 tablespoons oil
whole garam masala; 1 inch cinnamon, 3 cloves, 4 peppercorns, 1 tsp cumin seeds, 2 pods cardomom
3  medium onion chopped fine
4 small potatoes; peeled and cut into halves
4 large tomatoes; blanched, peeled and liquidised,
1 teaspoon tomato puree
1 tablespoon of fresh grated coconuts (frozen available in most Indian Grocery Stores
1/3 packet of creamed coconut (half cup coconut milk)
1 tbspn yogurt
2 teaspoon coriander and cumin powder
1/2 tspn tumeric
1/4 tspn garam masala


STEP 3
1 1/2 cup rice; washed and soaked for 30 minutes
lots of water


STEP 4
pinch of saffron; soaked in a tablespoon of hot water
1/2 table spoon oil
1 tspn cumin seeds



Step 1: Marinate the salmon in the lemon juice, garlic, ginger and green chilli mince and salt for at least 30 minutes;  set aside.

Step 2. Heat half of the oil in a large saucepan, fry the whole masala; cumin, cloves, cinnamon, peppercorns, and cardomom, fry until they pop and splutter, add the chopped onions and fry until golden brown, add the potatoes, fry until the onions are dark brown

 Add the tomotoes mix and fry for a few minutes; add the cumin and coriander powders and tumeric powder and add the grated coconut and the coconut cream,  simmer for 15 minutes.

 Add the garlic, ginger and chilli, mix and fry for a few minutes.  Add the yogurt, mix and cook for a few minutes

Meanwhile, heat the other half of the oil in a frying pan and fry the fish until slightly brown.  Add the fish add the garam masala, stir carefully and set aside.


Step 3:   Wash the rice and soak in some water for at least 30 minutes. 
Switch on the oven at 150 degrees Centigrade.  Boil the rice in lots of  salted water for 15 minutes, drain.
Layer half the  rice in a pan add the fish sauce cover  with rest of the rice, 


Step 4:  Add the water / saffron mix on top.  Fry the cumin in a little oil, pour over the rice, place in the oven for 15 minutes and serve.

4 comments:

My Bestfriend's Little Sister(MBLS) said...

This looks so good. I am a big fan of salmon and would never have considered cooking it in this way. Thanks for sharing.

Sabira said...

Chachi I am sure you speak Kachhi. Edi bhook lageti aanji recipes naari ne...lol!

Anonymous said...

Dear Chachi,

Tried out this recipe yesterday. Really delicious. However, I am still not sure about the amount of garlic/ginger/chillies to be added. The quantities are clear for the marinade but not for the sauce. I think salt as an ingredient for the fish sauce has been left out.
Thank you for giving me so much courage to make dishes I would have considered too 'difficult' to make.

S. Mahmood said...

Made this and got rave reviews! No one could guess what that "special something" was that set it apart...coconut. Thank you very much for the recipe :-)

Page copy protected against web site content infringement by Copyscape UNLESS OTHERWISE NOTED, ALL RECIPES ARE THE ORIGINAL CREATION OF CHACHI'S KITCHEN. ALL PHOTOS BY CHACHI'S KITCHEN. PLEASE DO NOT POST OR PUBLISH WITHOUT CITING. CONTACT ME IF YOU HAVE ANY QUESTIONS: CHACHISKITCHEN (AT) GMAIL (DOT) COM.