Spicy indo-fish fillets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Corn oil |
| 1 | teaspoon | Onion seeds |
| 4 | Dried red chillies | |
| 3 | Garlic cloves, sliced | |
| 1 | medium | Onion, sliced |
| 2 | mediums | Tomatoes, sliced |
| 2 | tablespoons | Dessicated or shredded |
| Coconut | ||
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground coriander |
| 4 | Flatfish fillets such as | |
| Plaice, sole or flounder | ||
| Each about 75g(3oz) | ||
| 150 | millilitres | Qtr pint water |
| 1 | tablespoon | Lime juice |
| 1 | tablespoon | Chopped fresh coriander |
| (cilantro) | ||
Directions
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.
Voila! :^)
Bon Appetit!
I. Chaudhary
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Aug 6, 1997