Recipe - Mackerel With Coconut Sauce

1 One half pound Mackerel
4 Cloves garlic, peeled,
chopped
1 One fourth teaspoon Salt; or to taste
MIX TOGETHER NEXT 4
INGREDIENTS:
1 One half teaspoon Coriander, ground
One fourth teaspoon Tumeric, ground
1 teaspoon Paprika
1 One half teaspoon Chili powder
1 cup Warm water
1 cup Coconut, flaked
1 teaspoon Tamarind paste; or 2 Tab.
lamon juic

1. Ramove the head from the fish, & cut the fish into about 2inch wide
pieces; do not cut along the belly.

2. Wash each piece of fish gently in cold water inside & out.

3. Add the salt to the garlic & crush to a pulp.

4. Heat the spice mixture on 100% (high) power for 1 One half minutes, stir &
set aside.

5. Put the water, coconut & tamarind into a 3 pint casserole, cover & cook
on 100% power for 6 minutes, stirring halfway through.

6. Add the spice mixture & garlic to the coconut mixture, stir & mix
thoroughly.

7. Arrange the pieces of fish in the coconut mixture in a single layer &
spoon some of it over the fish. Cover as before & cook on 50% (medium)
power for 6 minutes, reposition peices in dish after every 2 minutes. (Add
lemon juice during this time if using instead of tamarind.)

8. Set dish aside for 5 minutes before serving.
Recipe By : The Complete Indian Cookbook

Posted to FOODWINE Digest 25 November 96

Date: Mon, 25 Nov 1996 18:27:41 0500

From: Randee Fried Noellekk@AOL.COM

NOTES : A popular Saraswat recipe converted for the microwave. It is
traditionally known as "AmshiTikshi," meaning sourhot. The quantity of
chili

powder, however, can be adjusted to suit individual taste.

For microwave ovens lower than 700 watts: 500 watts: add 40 seconds to
every

minute stated in recipe. 600 watts: add 20 seconds to every minute stated
in

recipe. 650 watts: only a slight increase in overall time necessary.