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