“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
This mouthwatering recipe is very easy to prepare
Published On: 09 Oct 2006
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
for more details, click the name of the ingredient
Bengali: Laban / Noone
Marinate washed fish fillets with lemon juice and salt for 2 hours.
Place the fish in a baking dish coating it with oil.
Mix rest of the ingredients with tiny bit of salt and coat this on the fish.
Cover the baking dish with foil with a little hole in the corner.
Bake at 350 -ªF for about 35 minutes or until done.
:- The time to bake actually depends on the kind of fish you are using. So check every twenty minutes or so.
After the fish is about cooked, use a brush to re-coat the thick mixture lying at the bottom of the dish on to it.
Broil uncovered for 5 mins before serving.
A traditional malabar cuisine
Very soft bread
Kallumakkai roast is a spicy fried delicacy and is much favo...
Kakkaerachi Roast is one of my favourite curry. Kakkaerachi ...
This mint flavoured fish fry is flavoured with mint leaves, ...
Fish Curry is made in so many different ways in Kerala. You ...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements