Fish fillets in spicy coconut sauce

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 EAT-L Digest 15 November 96 Date: Sat, 16 Nov 1996 15:54:01 +1000 From: "I. Chaudhary" <imranc@...>

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