Difference between revisions of "Poora Mach"
RealRecipes (talk | contribs) m (Text replace - "{{Wikifiedrecipe}}" to "") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 15: | Line 15: | ||
* 1 tsp [[salt]] | * 1 tsp [[salt]] | ||
| − | == | + | == Procedures == |
# Ease the fillets away from the backbone of the , leaving them attached at the sides. | # Ease the fillets away from the backbone of the , leaving them attached at the sides. | ||
# Rub the [[oil]] on to the insides and outside of the whole . | # Rub the [[oil]] on to the insides and outside of the whole . | ||
Latest revision as of 16:20, 11 July 2012
Description
- Ethnicity - Assamee, North East Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 500 g sole fish
- 2 tbsp mustard seeds, soaked and ground
- 1 bunch chopped coriander leaves or mint leaves
- 6 flakes of garlic, crushed
- 1 tbsp chilli powder
- 2 tbsp lime juice
- 1 tsp turmeric powder
- 2 tbsp mustard oil
- 1 tsp salt
Procedures
- Ease the fillets away from the backbone of the , leaving them attached at the sides.
- Rub the oil on to the insides and outside of the whole .
- Apply in between the fillets.
- Mix together all the ingredients into a paste, marinate the with it, spooning the remaining into the insides of the for an hour.
- Wrap the in an aluminum foil and cook on a barbecue.
- If cooked on an open charcoal fire, wrap it in a banana leaf and tie up the inside the banana leaf till cooked and ready to be served.
- Serve with plain boiled rice.
