| 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.”