| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Indian |
Fish, Indian |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Corn oil |
| 1 |
ts |
Onion seeds |
| 4 |
|
Dried red chillies |
| 3 |
|
Garlic cloves, sliced |
| 1 |
md |
Onion, sliced |
| 2 |
md |
Tomatoes, sliced |
| 2 |
tb |
Dessicated or shredded |
|
|
Coconut |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground coriander |
| 4 |
|
Flatfish fillets such as |
|
|
Plaice, sole or flounder |
|
|
Each about 75g(3oz) |
| 150 |
ml |
Qtr pint water |
| 1 |
tb |
Lime juice |
| 1 |
tb |
Chopped fresh coriander |
|
|
(cilantro) |
INSTRUCTIONS
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@ONTHENET.COM.AU>
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”