Dogfish In Coconut Milk With Herb Rice Recipe

About this recipe

A flavorful pescatarian dish featuring tender dogfish simmered in a creamy coconut milk sauce with tomatoes and basil, served alongside fragrant herb-infused rice. Perfect for a satisfying dinner.

Ingredients

• 50G Primi Piatti Basil Flakes
• 50 g Italian Basil Leaves (Tulshi Paan)
• 150 g Spring Onion (Kandychi Path)
• 100 g Organically Grown Garlic Cloves (Unpeeled)
• 175 g Lemon - Imported
• 100 g Sambar Onion Peeled
• 500 g Pluckk Organic Hybrid Tomatoes
• 400 Ml Kara Coconut Cream
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 400 g Zehrat Safa Tomato Paste, 4
• 100 g Everest White Pepper
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice

Instructions

1. 1. Season 500 g of the dish with 1 tsp salt, 1/2 tsp ground white pepper, 2 minced garlic cloves, and the juice of 1 lemon. Let it marinate for 15 minutes.
2. 2. Heat 1 3/8 tablespoons canola oil in a frying pan with high sides over medium heat. Add 1 diced onion and 3 minced garlic cloves, and sauté until soft and golden, about 5 minutes.
3. 3. Add 2 chopped tomatoes to the pan and cook until they begin to break down, about 5 minutes. Stir in 5 tablespoons tomato paste, 1/4 tsp ground white pepper, and 1/4 cup chopped basil. Cook for another 3 minutes until the sauce thickens slightly.
4. 4. Pour 1 can (400 ml) coconut cream into the pan and stir well. Adjust seasoning with 1/2 tsp salt. Cook uncovered over medium heat for 20 minutes, stirring occasionally.
5. 5. Sprinkle the cooked dish with 2 tablespoons chopped basil. Serve hot with 2 cups cooked jasmine rice mixed with 1 tablespoon chopped basil for a fragrant herb rice accompaniment.