Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Corn oil |
1 teaspoon | Onion seeds |
4 \N | Dried red chillies |
3 \N | Garlic cloves, sliced |
1 medium | Onion, sliced |
2 mediums | Tomatoes, sliced |
2 tablespoons | Dessicated or shredded |
\N \N | Coconut |
1 teaspoon | Salt |
1 teaspoon | Ground coriander |
4 \N | Flatfish fillets such as |
\N \N | Plaice, sole or flounder |
\N \N | Each about 75g(3oz) |
150 millilitres | Qtr pint water |
1 tablespoon | Lime juice |
1 tablespoon | Chopped fresh coriander |
\N \N | (cilantro) |
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.
Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Apr 27, 1997