| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Food networ, Food4 |
6 |
servings |
INGREDIENTS
| 1 |
|
1 1/2 kilogr firm white fish; filleted and |
|
|
; skinned |
| 1 |
|
Ina Paarman's marinate-in-a-bag lemon and |
|
|
; herb flavour |
| 3 |
|
Mangoes; peeled and sliced |
|
|
; or 1x400g tin |
|
|
; mangoes, drained |
| 3 |
|
Ripe bananas; sliced |
| 4 |
|
Cloves garlic; crushed |
| 1 |
|
Chilli; thinly sliced |
|
|
; (discard some, or |
|
|
; all, pips for a |
|
|
; milder |
|
|
Flavour) |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Ground coriander |
| 1 |
ts |
Turmeric |
| 2 |
ts |
Medium strength curry powder |
| 4 |
tb |
Oil |
| 1/2 |
ts |
Turmeric |
| 4 |
tb |
Desiccated coconut |
INSTRUCTIONS
MASALA PASTE
TOPPING
Marinate the two fish fillets in the lemon marinade for 15-20 minutes.
Remove the fillets with tongs - reserve remaining marinade. Slice fillets
into 3 even sized strips lengthways but not right through at the top. Plait
the fish and secure ends with a toothpick.
Place the sliced fruit into an oval or rectangular ovenproof dish and coat
with the remaining marinade. Position the fish on top of the fruit. Mix all
the ingredients for the masala paste together and brush generously over the
fish.
Place the turmeric and desiccated coconut on a sheet of greaseproof paper
and rub together between the palms of your hands to colour the coconut.
Sprinkle evenly over the fish.
Bake in the oven at 220C/425F for 20-25 minutes.
Serve with yellow rice and sambal salads - eg cucumber, finely chopped
tomato and onion, green peppers finely diced and mixed with grated carrot.
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