This is an indian sweetmeat, that can be enjoyed over tea with loved ones. Ingredients – 500g x self raising flour. – 1 ½ x tsp cardamom powder. – 200ml desiccated coconut. – 800ml cold milk. – ¾ x tsp salt. – 1 x cup sugar. – Oil for deep frying.
Method – Add all the ingredients together. – Mix well to form a medium thick batter. – Heat oil for deepfrying. – Add a spoonful of batter to the oil and fry till the outside is nice and crispy and golden brown. – Drain on a kitchen towel. – And enjoy with a nice cup of tea
Aubergine in a creamy coconut sauce. Topped with fish poached in the creamy sauce.
Olive oil 2 medium size onion finely chopped 1 tspn whole coriander seeds 7 curry leaves 4 large Aubergine (peeled and cubed) Salt to taste 1 tspn ginger garlic 2 1/2 Tblspn Fish masala 1/2 tspn tumeric 1 tspn Garam masala 1 tspn Coriander masala 1/4 cup Spring onion finely chopped 1/2 cup finely chopped dhania 8 pieces of fish (washed and any choice of fish) 1 can coconut milk
I used coconut powder mixed in 1 1/2 cups hot milk. Braise onion with coriander seeds and curry leaves in olive oil. Add ginger garlic. Light in colour. Then add Aubergine. Braise for 7 mins. Then add all spices. And spring onion. Add 1/2 cup water and cook till thick. Add coconut milk or coconut powder mix. Stir well. Then place the fish on top , spoon the sauce over the fish. Do not break the fish. Sprinkle with dhania and close the lid. Poach till sauce is thick and fish is done about 7/8 mins on a low heat. Serve wih basmatic rice, mango salsa. Spices can be adjusted in the recipe to your taste buds. Masala one can purchase at a Spice shop. I used proper Indian Fish Masala. Its a bit spicey. So adjust it.
Additional notes: Fish masala I used is proper Indian Masala. One can get it at a Spice shop, not a supermarket. And Thank you Esme Slabbert. The spices used, all cooks can adjust the amount to their preference and taste buds. The Indian Fish Masala is spicey.