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Saturday, October 6, 2012

Khichdi with Coconut milk and Fish






This one is a traditional meal of coastal region. A simple khidchi served with freshly extracted coconut milk, fish in roasted red gravy and fish fry.  Popular and a traditional dish of kundapur region of Karnataka. I never tasted such a thing till I got married as it is not much popular in Mangalore. If you happen to be a fish lover then this is going to be your all time favorite. I learned this one from my mother in law, she is a great cook and I have learned quite lot of cooking from her. The real secret of this dish lies in the red chilli paste...dry red chillies are soaked and stone ground....


You will need:

For Coconut Milk:

  • 1 whole fresh coconut grated.
  • 1 cup warm water
  • Pinch of Salt

Method:
  1. Grind the coconut in a mixer along with water for 1 minute.
  2. Take muslin cloth and extract the milk from the coconut paste.
  3. First time when you extract, you get the thick extract. Add a pinch of salt and set aside.
  4. Again put the coconut back to the mixer and add half cup warm water and grind. Repeat step 2 . 
  5. Second time when you extract the milk from coconut, you get thin extract, this will be used for cooking the rice.

 

For khichdi:

  • 1 1/2 cup basmati rice washed & soaked
  • 1/2 cup moong daal slightly roasted (green lentil hulled)
  • 1 small onion sliced
  • 2 to 3 cloves
  • pinch of turmeric
  • 1 tsp peppercorns
  • salt to taste
  • 3 1/2 cups water
  • 1/2 cup thin extract coconut milk

Method:


  1. Heat oil in a sauce pan, add cloves, peppercorn and onion.
  2. Fry onion till soft and pink. 
  3. Now add turmeric and water, add salt to water and bring to a boil. Add soaked rice and roasted lentils, stir well and place the lid to cook. 
  4. When the rice is half cooked add thin extract of coconut milk. 
  5. Cook rice covered on low flame till rice and lentils are fully cooked.



Fish fry:

  • 500 gms fish of ur choice (washed & cleaned)/ king fish slices/pomfret/lady fish etc
  • 1 tbsp red chilli paste*
  • 1 tsp any brand fish masala
  • 1 tbsp lemon juice
  • salt to taste
  • 1/2 cup semolina for coating

Method:

  1. Marinate fish pieces with chilli paste, fish masala powder, salt & lemon juice for 1 hr. 
  2. Coat fish pieces with semolina and shallow fry till crisp from outside and cooked from inside.


For fish in red gravy:


  • 500 gms of any fish of ur choice./mackeral/hammour/king fish
  • 1 tbsp grated ginger & garlic each
  • 1 tbsp chopped green chilli
  • 6 to 7 curry leaves
  • 1 medium onion chopped
  • 1 big tomato chopped
  • 2 tbsp red chilli paste* (see recipe below)
  • 1 cup tamarind soaked water
  • 3 tbsp coconut oil
  • 1 cup chopped green coriander
  • salt to taste

Method :


  1. In a baking tray combine all ingredients except for fish. Mix well and check the seasoning.
  2. Now add the fish pieces and coat the masala well, sprinkle with more coconut oil. 
  3. Bake in a preheated oven @200 deg c for 45 min.


Now serve the khichdi (lentil rice) along with thick coconut milk, baked fish curry and fish fry.
serves 4



For *Red Chili Paste: (grind together to a smooth dry paste)

  • 10-15 dry red chilies (soaked in warm water for 30 minutes)
  • 10 curry leaves
  • 3 cloves of garlic
  • 1 tsp roasted cumin
  • Less than 1/4 tsp roasted methi seeds (fenugreek)
  • 1 tsp salt
  • 1/4 cup or little more of water
(Note: This paste can be made in a large batch and stored in the refrigerator for upto 6 months)




7 comments:

  1. mashallah the reciepe was very good

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  2. This is our family dish n we luv it always.....

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  3. I love this dish from my childhood yumm

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  4. MashaAllah yummy. My hubbies favorite dish and even my favorite too.

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  5. Sorry but for me your explanation are not clear, in which moment do you use THICK AND THIN coconut milk ? sorry but I DO NOT UNDERSTAND

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    Replies
    1. There is nothing to worry about this because thin extract milk wiĺl be used to cook rice. And the thick extract milk is served with the main dish. Thick coconut milk is not used for cooking. That is the traditional way of serving this dish. While eating, we pour the coconut milk over the khichdi just like how we pour curry over the rice.

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