Yield: 4 servings
|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|
|2 teaspoons||Tamarind concentrate|
|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