astray recipes: Spicy coconut fish fillets

Categories: Fish; Indian
Yield: 4 Servings

Measure	Ingredient
2 tablespoons	Corn oil
1 teaspoon	Onion seeds
4	Dried red chillies
3	Garlic cloves, sliced
1 medium	Onion, sliced
2 mediums	Tomatoes, sliced
2 tablespoons	Dessicated or shredded
	Coconut
1 teaspoon	Salt
1 teaspoon	Ground coriander
4	Flatfish fillets such as
	Plaice, sole or flounder
	Each about 75g(3oz)
150 millilitres	Qtr pint water
1 tablespoon	Lime juice
1 tablespoon	Chopped fresh coriander
	(cilantro)

1. Heat the oil in a deep round bottomed frying pan (skillet) or a karahi(wok). Lower the heat slightly and add the onion seeds, dried red chillies, garlic slices and onion. Cook for 3-4 minutes, stirring once or twice.

2. Add the tomatoes, coconut, slat and coriander and stir thoroughly.

3. Cut each fish fillet into 3 pieces. Drop the fish pieces into the mixture and turn them over gently until they are well coated with the mixture.

4. Cook for 5-7 minutes, lowering the heat if necessary. Add the water, lime juice and fresh coriander (cilantro) and cook for a further 3-5 minutes until the water has mostly evaporated. Serve immediately with rice.

Imran C.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Apr 27, 1997

spicy coconut fish fillets