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PRODUCT INFORMATION
Black pepper is native to the Malabar Coast of India. A dried unripe berry of a vinous pipper nigrum, this spice has a very pungent and fierce taste. Pepper is best if ground directly onto food. With hot dishes it is best to add pepper towards the end of the cooking process to preserve its aroma. At one time a very rare and highly valued spice, it was traded at the value of gold.
RECIPE: Spiced Fish
Prep-time: 15 minutes
Cooking time: 25 minutes
Serving size: 4
Heat level: medium
4 Monkfish fillets
½ tsp. Rani Turmeric
2 tsp. Rani Clove Ground
2 tsp. Rani Allspice Ground
1 tsp. Rani Mace Ground
½ tsp. Rani Black pepper Ground
¼ cup olive oil
2 medium onions thinly sliced
4 garlic cloves diced
2 tsp. all purpose flour
salt to taste
Season the fish fillets with salt. Combine turmeric, clove, allspice, mace, and black pepper. Set aside. In a fry pan, heat oil and sauté onions and garlic until golden brown. Add spices and sauté for a minute. Stir in flour. Place fish in pan and cook until both sides are brown. Slowly stir in ½ cup of water. Cook until sauce thickens and fish is cooked. Add salt to taste.
PRODUCT SPECIFICATIONS
Net Wt. 5LB (2.27kg)
Product of India
Alternate Name (Indian) Kali Mirch
Packaging:loose bag
Product Type: Ground
Ingredients: Black Pepper
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