| 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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