We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Neutrality helps the oppressor, never the victim.

Spicy Coconut Fish Fillets

0
(0)
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

A Message from our Provider:

“God doesn’t call the qualified, He qualifies the called.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?