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