Spicy coconut fish fillets

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

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