| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Indian | Fish, Indian | 4 | Servings |
INGREDIENTS
| 2 | T | Corn oil |
| 1 | t | Onion seeds |
| 4 | Dried red chillies | |
| 3 | Garlic cloves, sliced | |
| 1 | Onion, sliced | |
| 2 | Tomatoes, sliced | |
| 2 | T | Dessicated or shredded |
| Coconut | ||
| 1 | t | Salt |
| 1 | t | Ground coriander |
| 4 | Flatfish fillets such as | |
| Plaice, sole or flounder | ||
| Each about 75g, 3oz | ||
| 150 | Qtr pint water | |
| 1 | T | Lime juice |
| 1 | T | Chopped fresh coriander |
| cilantro |
INSTRUCTIONS
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. Add the tomatoes, coconut, slat and coriander and stir thoroughly. 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. 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>
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