Fish in exotic coconut sauce with lemon-herb rice

I had tried my hands in chicken, but never in fish before. Finally I was able to move on and got my hand fishy. So cooked fish fillets in rich, thick, creamy coconut sauce

Here is my journey for the same. I have used basa fillets for this recipe
1. I had them already
2. It has nice firm flesh and no smell at all.
3. It melts in your mouth :)


Ingredients for sauce:
1 medium size onion (finely chopped)
1 carrot finely chopped
1 tsp ginger paste
1 tsp garlic paste
2 tsp herb mix (Oregano, basil ,thyme)
1 tsp red chilly flakes
1 tsp all purpose flour
2 cup coconut milk (medium thickness)
4-5 Fish fillets chunks (you may season it with salt and pepper or whatever you like)
salt and white wine to taste

Ingredients

Method:
- Heat oil in pan and saute onions until they turn pink
- Add carrots and saute them til they are tender
- Add ginger, garlic paste with flour and saute for minute or two
- Add in 1-2 tsp of white wine and let it all evaporate.
- Add fish fillets to pan, and saute them for 2 minutes each side
- Add in coconut milk, and give a nice stir.
- Bring it to boil and add herb mix with chilly flakes.
- Give a nice stir and then cook through for about 10-15 minutes on low heat.
- Its ready to serve with rice

Fish in coconut sauce

Herb-Lemon rice

Ingredients:
1 cup raw long grain rice
1/2 tsp lemon zest
2 tsp herb mix
lemon food color

Method:
- Soak rice for about 20-30 minutes.
- In a pot start boiling water, add in salt, herb mix and lemon zest
- On a roaring boil add in rice (be careful)
- cook till 90% done
- Drain and cover with muslin cloth for about 10 mins, this will allow rice to cook through in its own steam

Herb-Lemon Rice

Serve fish with rice, its a excellent flavorful meal :)

Served.

Enjoy.

Chicken chettinad

Honestly people, I have never ever tested chicken chettinad before, but have seen its images and from them I could tell this must be very tasty and juicy stuff. So I decided to prepare in home.

This recipe does not belong to me, I thanks for many contributors from Internet for sharing their own recipes. I have referenced few recipes and have come up with my own.

So here it is Chicken Chettinad, we are going to use custom spice mix than store bought spice mix, a fresh spice mix always brings out best flavors.

Marination:
1/2 kg chicken (with Bone)
2 tsp sambhar masala
1 tsp garam masala
1 tsp lime juice
1 tsp salt
1 tsp oil

Marinated chicken

Mix both masalas, salt with lime juice and apply this marinade to chicken. Make sure chicken is coated nicely in marinade. Next add oil and just coat chicken, this will help marinade to stick to chicken.


Spice mix:
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
2 Red whole chilly
1" cinnamon stick
2 green cardamom
3-4 cloves
1 tsp black pepper
1/2 cup grated coconut
1 bay leaf
1 piece of star anise

Spice mix 

Roast all above spices till aromatic, ground them in fine powder.
Next grind grated coconut along with spices and keep aside.


For chicken gravy:
I preferred thick gravy over thin gravy, but one can add more water as needed to make thin/runny gravy as well.

2 medium size onions (finely chopped)
2 medium size tomatoes (finely chopped)
chopped coriander
10-15 curry leaves

For gravy

Final showdown:
- Add little oil in frying pan, and once its hot sear off chicken over high heat from both sides (2-3 mins each side) and set aside, keep juices as is in pan

Seared off chicken 

- Now saute onions till they are cooked and then add spice mix that we had made earlier, saute well.
- Add in tomatoes and saute till everything has been cooked.
- At this point add in chicken and saute for 3-4 minutes.
- Add a cup of water, mix well and bring it to boil.
- Put lid on and let it on simmer for about 15-20 minutes.
- chicken should be done by now, if you prefer thick gravy, turn on high heat and let water get evaporated.
- If thin gravy is preferred then just check for doneness and turn off heat.
- Garnish with coriander and lime wedge

1 Chicken chettinad served :)

Enjoy :)