by Kitchen Butterfly
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Kitchen Butterfly's Notes:
1 teaspoon coriander seeds Ask a question about this ingredient
1 teaspoon cumin seeds Ask a question about this ingredient
1 tablespoon ghee or vegetable oil Ask a question about this ingredient
250g Skinless white fish fillets, in small chunks Ask a question about this ingredient
400ml Coconut milk Ask a question about this ingredient
6 cardamom pods Ask a question about this ingredient
1 cinnamon stick Ask a question about this ingredient
1/2 teaspoon tumeric powder Ask a question about this ingredient
100g Carrots, cut into coins Ask a question about this ingredient
125g Mini brussel sprouts, cleaned Ask a question about this ingredient
2 tablespoons cornstarch mixed with 100ml water Ask a question about this ingredient
1 tablespoon coriander/cilantro leaves, chopped Ask a question about this ingredient
In a frying pan on medium heat, dry roast coriander seeds for a minute till brown, then add cumin seeds and toast for a further minute. Remove from pan and crush in a mortar and pestle
Ask a question about this stepIn a pot, heat the ghee/oil and add the fish and the crushed cumin and coriander seeds. Season with salt. Let cook for 1-2 minutes
Ask a question about this stepAdd the coconut milk along with the cardamom pods, cinnamon stick and tumeric. Let simmer for 2-3 minutes. Check seasoning and adjust. If you like chilli, add some dried chilli flakes or slivers of fresh chilli, taking care not to break up the fish chunks
Ask a question about this stepThen add carrots and let cook for 3 minutes before adding the sprouts. Let cook for another 3 minutes then add cornflour mixture.
Ask a question about this stepCook for 4 minutes longer,stirring gently. Add chopped coriander leaves and serve immediately with basmati rice
Ask a question about this step
very good keralan (Indian)recipe