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