Gondhoraj Mach- Fish with Kaffir Lime
Serves: 4 as side dish
2 fillets River Cobbler (my mother uses any white fish like rui, Katla, Bhetki)
1 cup of coconut milk (see ‘my spices’ section for the process of making coconut milk)
5/6 Cashew nuts
1 medium onion
1 Gondhoraj lebu (optional or use 1tablespoon of a lime juice)
2 leafs of Gondhoraj lebu (use kaffir Lime leaf if cannot get hold of Gondhoraj lebu leaf)
¼ -teaspoon of turmeric
¼-taespoon of cumin powder
¼ teaspoon of black paper powder
2 green chili slit in the middle
½ teaspoon of red chili (optional, I did not use)
2 tablespoon of oil
Salt to taste
- Clean and cut the fish into small pieces (about 2inch each)
- Make a paste of onion and the ginger in a blender. Keep aside. Wash the blender and make a paste of the cashew nuts.
- Use a non-stick wok/ karahi/ frying pan and heat the oil. Pour the onion and ginger paste and fry in low heat for 2/3 mins or until they change color.
- Add turmeric and cumin powder and fry a little on low heat
- Add the fish and fry along with the spice. As the oil is really less and cobbler does not release oil, if the fish starts to stick sprinkle little skimmed milk or water.
- Add cashew nut paste, green chili and black paper. Cook for another 5 mins. Again if sticks at this stage, then sprinkle skimmed water or milk.
- Add coconut milk and the lime leafs. Cook until the consistency of the gravy is reduced, fish cooked and you can smell the lime leaf
- Sprinkled limejuice and black paper before serving with rice