Taridaar Copray Chi Muchee- Poached Catfish Filets in Coriander - Rice - Coconut sauce

Ingredients: 1 teaspoon salt 1 1/2 pounds skinless catfish filets, cut up 1/2 cup shredded fresh coconut 2 tablespoon long- grain white rice 1 tablespoon coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon ground turmeric 4 dried Thai or cayenne chilies, stems removed 5 pieces dried black kokums/gambooge, each roughly 2 inches long and 1 inch wide 1/4 cup boiling water 2 tablespoon canola oil 1 cup finely chopped red onion 3 fresh green chillies, chopped fine

Method: Sprinkle salt over the fish, spread them in a single layer on a baking sheet and let them chill in the fridge, covered for 30 minutes. Meanwhile pour 1/2 cup water into a blender jar and add the shredded coconut, rice, coriander seeds, peppercorns, turmeric, and dried chilies. Make it into a thick paste. Combine kokum with the boiling water and let it steep for 10-15 mins. Squeeze the fruit to extract the pulp and discard the fruit. Heat oil in a large skillet over medium heat. Add onions and chilies and stir fry until the onion is light brown around the edges and the chilies smell pungent for 2-3 minutes. Add the ground coconut paste and stir-fry until the spices and coconut form a thin yellow film on the bottom. Pour 1-1/2 cup water into the blender jar and swish it around to wash it out. Pour this to the skillet and scrape the bottom to deglaze it. Submerge the fish filets yellow sauce and cover the skillet. Poach gently, turning the fish halfway through cooking once,12-15 minutes. Add the kokum water, swirl the pan gently to get it mixed in. Adjust salt, simmer for a minute or two and serve hot!

Happy Cooking!

For more recipes, check my Facebook page:

https://www.facebook.com/luvlittlehearts

#fish #coconutsauce