0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Grains Main dish, Fish 4 Servings

INGREDIENTS

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

INSTRUCTIONS

Preparation time: 20 minutes Cooking time: 12 minutes
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.
Posted to EAT-L Digest 26 October 96
Date:    Mon, 28 Oct 1996 00:00:24 +1000
From:    "I. Chaudhary" <imranc@ONTHENET.COM.AU>

A Message from our Provider:

“When praying, don’t give God instructions – just report for duty.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?