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Fish Temperada

This recipe is especially for shellfish, crabs, prawns, mussels, clams, etc. Failing this, sliced fish can be an adequate alternative.

1 cup shell fish, cleaned/6 slices of any fish
1 tbsp oil
1 tbsp coriander seeds
3 red dried chillies/peppers
1 tsp cumin seeds
1 cup grated coconut
2 large onions, chopped fine
tsp turmeric powder
1 tsp sugar
6 cloves garlic, chopped fine
inch ginger, chopped fine
3 tbsp tamarind pulp

Heat oil on medium flame, saute chillies, coriander and cumin seeds till they pop. Remove from heat. Grind to a fine paste the coconut, half the onion, garlic and ginger. Heat the oil and saute the ground paste of coconut and spices. Stir fry for 1 minute, adding 1 cup of water. Stir cook. Add tamarind pulp, sugar, turmeric, and salt to taste. Stir cook for a further 2 minutes. Lastly add the shellfish. Simmer on a low flame, adding a little more water. Remove when the sauce is thick.





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