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Coconut Fish Curry
650 g Thick white fish fillets
2 ts Lemon juice
1 ts Cumin seeds
1/2 ts Fennel seeds
1/2 c Desiccated cocunt
2 Piece ginger chopped (2cm)
2 Dried chillies, soaked for
15 minutes in hot water
2 Cloves garlic
1 md Onion
3/4 ts Turmeric
2 ts Tamarind concentrate
2 tb Butter
1 1/2 c Water
2 tb Chopped coriander
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 1.5-2 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.
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