Fish Koshimbir(Fish Salad)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 357.2
- Total Fat: 21.6 g
- Cholesterol: 66.0 mg
- Sodium: 507.7 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.6 g
- Protein: 23.6 g
View full nutritional breakdown of Fish Koshimbir(Fish Salad) calories by ingredient
Introduction
This is a light and preferred manner of cooking Fish in the Konkan----very popular with Green Leafy Vegetables, steamed White Rice and Solkadhi at night during the Summers.Traditionally the Solkadhi is drunk as a digestive anfd the Fish used for this dish varies according to the catch----King Fish,Salmon,Flying Fish,Mackerel or Tuna are the more popular choices for this preparation.This dish can also be prepared with Shrimps,Clams or Mussels as well. This is a light and preferred manner of cooking Fish in the Konkan----very popular with Green Leafy Vegetables, steamed White Rice and Solkadhi at night during the Summers.Traditionally the Solkadhi is drunk as a digestive anfd the Fish used for this dish varies according to the catch----King Fish,Salmon,Flying Fish,Mackerel or Tuna are the more popular choices for this preparation.This dish can also be prepared with Shrimps,Clams or Mussels as well.Number of Servings: 6
Ingredients
-
6 Whole Mackerel
300gms.Shallots(Red Onions)
0.25cup raw Shredded Coconut
1small bunch Fresh Coriander(Cilantro)Leaves
5-6 Dried Mangosteen Skins(Kokum)
Salt to taste
1.5tsp.Turmeric Powder
1tbsp.Coconut Oil
GROUND MASALA
2.5tbsps.Coriander Seeds
2"piece Ginger Root
2tbsps.Red Chilli Powder
1tsp.Turmeric Powder
1.5tbsp.Lemon Juice
Directions
PREPARATION
Grind together all the Ingredients for the Ground Masala and set aside.Add a little Water if needed to grind the Paste to a medium fine consistency but this should not be thin.
Finely mince the Shallots and Coriander Leaves.
Scale and gut the Fish and cut into pieces of desired size.Wash clean and apply a little Salt to taste and 1.5tsps.of Tutmeric Powder to the pieces.Mix in the Ground Masala Paste and gently rub it in.Sprinkle in the shredded Raw Coconut,finely minced Shallots and Coriander Leaves and mix well gently.Spread this entire Preparation in a Frying Pan or any flat Pan with a tight fitting lid.Tuck in the dried Mangosteen Skins at regular intervals all round.Dribble the Oil round the edges of the Pan.Put the lid on.
METHOD
Steam over slow flame till cooked and serve hot with choice of Indian Bread.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Grind together all the Ingredients for the Ground Masala and set aside.Add a little Water if needed to grind the Paste to a medium fine consistency but this should not be thin.
Finely mince the Shallots and Coriander Leaves.
Scale and gut the Fish and cut into pieces of desired size.Wash clean and apply a little Salt to taste and 1.5tsps.of Tutmeric Powder to the pieces.Mix in the Ground Masala Paste and gently rub it in.Sprinkle in the shredded Raw Coconut,finely minced Shallots and Coriander Leaves and mix well gently.Spread this entire Preparation in a Frying Pan or any flat Pan with a tight fitting lid.Tuck in the dried Mangosteen Skins at regular intervals all round.Dribble the Oil round the edges of the Pan.Put the lid on.
METHOD
Steam over slow flame till cooked and serve hot with choice of Indian Bread.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.