Coconut fish curry

Yield: 4 servings

Measure Ingredient
650 grams Thick white fish fillets
2 teaspoons Lemon juice
1 teaspoon Cumin seeds
½ teaspoon Fennel seeds
½ cup Desiccated cocunt
2 \N Piece ginger chopped (2cm)
2 \N Dried chillies, soaked for
\N \N 15 minutes in hot water
2 \N Cloves garlic
1 medium Onion
¾ teaspoon Turmeric
2 teaspoons Tamarind concentrate
2 tablespoons Butter
1½ cup Water
2 tablespoons Chopped coriander

Preparation time: 20 minutes Cooking time: 12 minutes Cut across the fillets to make thick slices. Sprinkle with lemon juice and set aside. Toast the cumin, fennel seeds and coconut in a dry pan until lightly golden and aromatic. Grind to a powder in a spice grinder. Grind the ginger, chillies, garlic and onion to a paste and add the ground spices, turmeric and tamarind. Fry the prepared seasoning paste in the butter for 1½-2 minutes, stirring.

Add water and bring to boil. Simmer for 6 minutes. Add the fish with half the coriander. Simmer gently until the fish is tender, about 6 minutes. Serve with rice, garnishing with the remaining coriander.

Compiled: I. Chaudhary

Submitted By IMRAN CHAUDHARY On 07-06-95

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