rohu fish moilee in the coconut milk gravy recipe main photo

So Yummy Mexican Patio Rohu Fish Moilee: In the Coconut Milk Gravy – The ultimate comfort food rohu fish moilee: in the coconut milk gravy could be described as TexMex, that includes meals like enchiladas, fajitas, and chili. It would be an understatement to state that TexMex has struggled to get acknowledgment as a local cuisine in its own right rather than a subpar, abject variation of traditional Mexican cuisine, in spite of its massive appeal throughout the United States. However, the history of TexMex food and the tales behind some of its most wellknown meals have deep roots in both Spanish and Native American culture. As American as apple pie is TexMex food. It has long been ignored as a distorted representation of genuine Mexican cuisine. Nevertheless, Texas is where TexMex originated, and the cuisine is now famous all over the nation.

Yummy Food Mexico Food Rohu Fish Moilee: In the Coconut Milk Gravy

Easy Yummy Mexican Cuisine Rohu Fish Moilee: In the Coconut Milk Gravy


Rohu Fish Moilee: In the Coconut Milk Gravy Ingredients

After those explanations of where to find best recipes that are suited to any time for each day, you can finally try them at home. However before we join the list, remember that they are for beginners. If you are an expert and find this very basic, please do not continue because you might have been too familiar with it. Okay, so here they may be. Prepare for the very basic yet delightful and appropriate menus for nearly every time. You may be uncomfortable for the very first time, but youll soon. Trying new things is actually good.

1 600 gms Fresh Rohu/Katla Fish (Washed & Cleaned- Coated with some salt & turmeric powder & set aside to rest for 30 mins time).
2 1 Onion (Finely Chopped).
3 1 Tomato (Finely Chopped).
4 3-4 Fresh Green Chillies (Slit).
5 To Taste Salt.
6 To Taste Sugar.
7 1/8 Cup Tamarind Purée: Optional- (I’ve not used it).
8 1/4 Cup (3 G) Paste: Ginger, Garlic & Green Chilli.
9 1 tsp Turmeric Powder.
10 1 tsp Red Chilli Powder.
11 1 tsp Kashmiri Red Chilli Powder.
12 4-5 tbsps Coconut Oil (To fry the fish & cook as well).
13 Tempering Spices:.
14 1-2 Bay Leaves.
15 1 inch ” Cinnamon Stick.
16 3-4 Cloves.
17 3-4 Green Cardamoms.
18 8-10 Fresh Curry Leaves.
19 1 tsp Cumin Seeds.
20 1 tsp Mustard Seeds.
21 1 tsp Whole Black Peppercorns.
22 2 Whole Red Chillies.
23 1 tsp Ghee.
24 1 tsp Roasted Cumins Cumin Powder.
25 1 tsp Coriander Powder.
26 1/2 tsp Cumin Powder.
27 1/2 tsp Turmeric Powder.
28 1 tsp Red Chilli Powder.
29 1/2 tsp Kashmiri Red Chilli Powder.
30 1/2 tsp Garam Masala Powder (Homemade).
31 1 Cup Fresh Coconut Milk (Thick).
32 1/2 Cup Fresh Coconut Milk (Thin).
33 1/2 Cup Water (RT): To cook the Curry/Gravy.

Rohu Fish Moilee: In The Coconut Milk Gravy rohu fish moilee: in the coconut milk gravy Mexican Cooking Guidances

Step 1 Wash & Clean the fish steaks- Apply some salt & turmeric powder to it, rub on it & coat well with the same & set aside for about 30 mins time before frying them.
Step 2 Heat a frying pan, with sufficient coconut oil- over the medium-high flame- Add in the marinated fish pieces to it, in batches & fry them until dark golden brown & set aside on a kitchen towel.
Step 3 In the same pan- Add in some more oil (if required): Add in all the tempering spices to it & sauté until it releases its fine aroma…Add in the sliced onions now & sauté until translucent.
Step 4 Now, add in the 3G Paste & a few slit green chillies to it & while sautéing the same for about 2-3 mins time until the raw smell of the masala paste goes off.
Step 5 At this point: Add in the chopped tomatoes, slitted green chillies, salt, turmeric & red chilli powder, cumin & coriander powder & keep sautéing until the oil surfaces up & the tomatoes are mushy.
Step 6 Splash some water- if required to well sauté the masalas- Now, add in the thick coconut milk & stir gently but continuously, to avoid curdling.
Step 7 Now, add in the rest of warm thin coconut milk & keep stirring continuously gently until nicely combined- Cover the lid of the pan & let it come to a boil & then opening the lid- Add in the fried fish pieces, mix well.
Step 8 Cover the pan again, lower the heat & allow it to cook for about another 7-8 mins time- stirring occasionally, before turning off the flame & keep it on its standby position for the next 10 mins time.
Step 9 Serve it hot with the piping hot steamed rice or Peas Pulao or Jeera Rice.& ENJOY.

Mexico Food Cooking Guidances

Native components of rohu fish moilee: in the coconut milk gravy include tomatoes, squashes, avocados, cocoa, and vanilla in addition to staples like corn and chile peppers. They likewise consist of active ingredients uncommon in other cuisines, like edible flowers, veggies like huauzontle and papaloquelite, or small criollo avocados with edible skin. The Aztecs valued chocolate, which was produced in Mexico. It is still a vital part in Mexican food. Undoubtedly, the most well liked breakfast in the country is chilaquiles. Totopos, triangular pieces of fried or toasted corn tortilla, are used to make this meal. Totopos are topped with shredded chicken, chorizo, beef, and eggs, either rushed or sunny side up, and are then dipped in red or green hot sauce. It includes fried beans on the side and is topped with fresh cheese, coriander, and onion pieces.

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