SEA FOOD
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14 | Fish | 0.3 kg | Microwave |
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For | 0.3 kg |
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| Pulusu |
| safe glass bowl |
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| Koramatta fish pieces | 300 g |
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| Oil | 1½ tbsp |
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| Ginger garlic paste | 2 tbsp |
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| Methi seeds | 1 tsp |
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| Chopped onion | 1 no. |
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| Fish masala | 1 tbsp |
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| Tamarind pulp | 50 g |
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| Red chilli powder, dhaniya powder, haldi & salt | As per taste |
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| Lemon juice | As per taste |
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| Method : 1. In a MWS glass bowl add oil, ginger garlic paste, methi seeds, fish pieces, lemon juice & cover. | ||
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| Select category & weight & press start. |
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2.When beeps, mix well & add chopped onions & fish masala. Cover & press start.
3.When beeps, mix well & add tamarind pulp and press start. Allow to stand for 3 minutes.
15 | Coconut | 0.1 ~ 0.3 kg | Microwave | For | 0.1 kg | 0.2 kg |
| 0.3 kg |
| Prawn |
| safe glass bowl | Prawns | 100 g | 200 g |
| 300 g |
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| Mustard oil | ½ tbsp | 1 tbsp |
| 1½ tbsp |
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| Rai paste | ½ tbsp | 1 tbsp |
| 1½ tbsp |
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| Green chilli paste | 1 tsp | 2 tsp |
| 3 tsp |
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| Turmeric powder, sugar & salt |
| As per taste |
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| Pulpy green coconut (remove the coconut water) | 1 no. | 1 no. |
| 1 no. |
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| Method : 1. Marinate the prawn with rai paste, mustard oil, turmeric powder, green chilli paste, sugar & salt for 1 hour. |
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2.Take the coconut kernel & scoop out the creamy pulp with a spoon. Divide the coconut lengthwise into 2 halves.
3.Put the marinated prawns inside the kernel & cover with the other half kernel. Keep this in a MWS glass bowl. Select category & weight & press start.
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