Ingredients
4 lb sole, flounder, rock cod, or
1 other white f
8 cloves garlic
3 hot chillies
1 inch ginger
1 medium bunch coriander
1 tbsp coriander seeds
1 tsp brown sugar
1 tsp turmeric
1/2 tsp black mustard
1/2 tsp fenugreek seeds
1 tbsp salt
1/2 cup lemon juice
1/2 cup vegetable oil
2 cup chopped onion
1 cup chopped tomato
1/2 tsp garam masala
Directions
1. Wash and pat dry fish. Sprinkle 1t salt inside and set aside.
Preheat oven to 400f 2. Blend garlic, chili, ginger, 1/2 the
corriander, corriander seeds, brown sugar, turmeric, mustard seeds,
fenugreek seeds, salt and lemon juice till it all becomes a smooth
paste (add some water if needed.) 3. Fry onions till they are soft
and golden brown. 4. Add the blended masala and cook till most of the
liquid is gone and it starts to leave the sides of the pan. 5. Add
the tomatoes and Garam Masala. Fry for 2 minutes more and remove. 6.
Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread
the rest of the masala over it. Cover tightly and bake for about 25
minutes. 7. Grill for 1 or 2 minutes in broiler and sprinkle the
remaining coriander.
Recipe By : Somesh Rao
Servings: 1 servings
Coriander Fish (Bharia Machli) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into antiquity, in fact as far back into recorded history as pharonic Egypt, and maybe even further. However, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts is a collection of stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Closer to modern times, there are a couple of books which were published in the 1300s - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful of those days. During the next few hundred years, the wealthy families of the West strove to lay on the most extravagent meals, and as a consequence, chefs and their recipes became highly prized. Nevertheless, it was during the 1800s that cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cooking books were starting to become popular as a result of more people being able to read, leisure time and disposable income. |
We hope you enjoy this Coriander Fish (Bharia Machli) recipe.
