- 1 kg firm, white fish, cleaned and cut into slices. If you use a filet of rawas, you can cut it into large chunks since it will have no bones.
- 1/4 cup tamarind pulp.
- salt to taste.
- 4 green chillies, slit.
- 4 cup coconut milk.
- 1/2 fresh coconut, grated.
- 3 tsp Malabar masala.
- 1/2 tsp turmeric powder.
- 10 cloves garlic, coarsely crushed.
1 tbsp fresh green coriander.
Put the masala paste on a slow flame with a little water until it changes color (7 to 10 minutes). If it sticks add a little more water. Add the tamarind pulp, salt to taste, green chilies and lastly the coconut milk. Heat through once, add the fish until it is just cooked (approximately 15 minutes) and serve with hot rice. Garnish with coriander.
Pineapple & Cottage Cheese Chaat
- 1 fresh pineapple.
- 2 tsp chaat masala.
- 1 tbsp honey.
- 1/2 cup mint chopped fine (keep aside a few sprigs for garnishing before chopping).
- 200g cottage cheese cut into 1/2” cubes.
Cut pineapple lengthwise, keeping the green tuft intact, and carefully scoop out the flesh from both sides with a sharp knife, Discard, the core and chop remaining pineapple into 1/2” cubes. Toss the pineapple in a bowl with the chaat masala, honey, mint and cottage cheese.
Serve in the pineapple shell and garnish with sprigs of fresh mint. If chaat masala is not available, replace with a mixture of black salt, pinch of asafoetida, a pinch of dry ginger powder, dry mango powder and roasted cumin. If your pineapple is not very sweet, then increase the quantity of honey.