Hamilton Beach 58770 Use and Care Manual - Page 58

COASTAL FISH CURRY COCONUT & DRIED CHILLY GROUND TO A FINE PASTE AND COOKED WITH FRESH FISH One of the biggest tasks to make a coconut curry is to grind the coconut into a fine paste. HB Pro Juicer Mixer Grinder does it effortlessly in no time & without over heating SERVES PREP TIME COOKING TIME 4 12 MINS 20 MINS INGREDIENTS Pomfret slices Coconut fresh diced Dry Red Chilly Peppercorn Shallots Ginger chopped Curry leaves Garlic cloves Turmeric Raw mango diced Coconut oil Kokum Salt 8 3 cups 8-10 5-6 10-12 1 tbsp Few sprigs 5 1/2 tsp 3/4 cup 4 tbsp 2-3 To taste METHOD • In a pan dry roast the dried chillies and peppercorns for 2-3 minutes. Remove from heat and add it to the coconut. Further add 7-8 shallots, ginger, curry leaves, garlic, turmeric and diced mango. Add these to the jar along with a dash of water. • Press the preset on the machine and select wet hard along with fine. Press start and keep adding some water in between to get a thick ground masala. • Once it is ground, heat a pan and add coconut oil. Add remaining shallots and some curry leaves. Saute for a minute and add the ground coconut curry. Season with salt and cook the curry covered for 5 minutes. Remove the lid and add a cup of water and bring it back to a boil. Lower the heat and add the fish into the curry. Add some kokum and gently cook till the fish is done. You may want to add more raw mango for extra sourness. Once done serve the curry hot with steamed rice or a paratha. 58