CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Grains |
Indian |
Fish, Indian |
4 |
Servings |
INGREDIENTS
2 |
tb |
Corn oil |
1 |
ts |
Onion seeds |
4 |
|
Dried red chillies |
3 |
|
Garlic cloves, sliced |
1 |
md |
Onion, sliced |
2 |
md |
Tomatoes, sliced |
2 |
tb |
Dessicated or shredded |
|
|
Coconut |
1 |
ts |
Salt |
1 |
ts |
Ground coriander |
4 |
|
Flatfish fillets such as |
|
|
Plaice, sole or flounder |
|
|
Each about 75g(3oz) |
150 |
ml |
Qtr pint water |
1 |
tb |
Lime juice |
1 |
tb |
Chopped fresh coriander |
|
|
(cilantro) |
INSTRUCTIONS
1. 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.
2. Add the tomatoes, coconut, slat and coriander and stir thoroughly.
3. 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.
4. 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.
Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
<imranc@onthenet.com.au> on Apr 27, 1997
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