Coriander Fish
Thania Machchi
- medium
- 71.7KViews:
- 200g Tilda Basmati Rice, cooked
- 25g tamarind hydrated in 100ml water or 1 tbsp tamarind paste mixed with 4 tbsp water
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- ½ tbsp urid dhal
- 1 tbsp chana dhal
- ½ tsp fenugreek seeds
- 2 dried red chillies, broken
- 5 curry leaves
- 1 onion, chopped or ½ tsp asafoetida/asafetida
- 1 tbsp peanuts
- ½ tsp turmeric
- 1 tsp salt or to taste
- Handful of fresh coriander
Method
- Have your cooked rice ready and make up your tamarind water and set to one side.
- Heat the oil in a pan and add the mustard seeds as they begin to pop stir in the urid and chana dhal. The dhal will begin to toast.
- When they change colour add the fenugreek seeds, dried red chillies then stir in the curry leaves .
- Add the onions (if using) and cook until they are a lovely golden brown colour or add the asafoetida and stir.
- Add the peanuts to toast for a few minutes and sprinkle in the turmeric.
- Pour in the tamarind. If using tamarind water leave it to cook until it has thickened (about 5 minutes).
- Add salt to taste and stir in the cooked rice to coat and heat through.
- Remove from the heat and sprinkle in some fresh coriander to serve.
Wes
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