Side Pannel
Coconut Fish Curry
Coconut Fish Curry
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish, Main Dish
Ingredients List
- 650 g Thick white fish fillets
- 2 ts Lemon juice
- 1 ts Cumin seeds
- 1/2 ts Fennel seeds
- 1/2 c Desiccated cocunt
- 2 Piece ginger chopped (2cm)
- 2 Dried chillies, soaked for
- 15 minutes in hot water
- 2 Cloves garlic
- 1 md Onion
- 3/4 ts Turmeric
- 2 ts Tamarind concentrate
- 2 tb Butter
- 1 1/2 c Water
- 2 tb Chopped coriander
Directions
Preparation time: 20 minutes Cooking time: 12 minutes
Cut across the fillets to make thick slices. Sprinkle with lemon juice and
set aside. Toast the cumin, fennel seeds and coconut in a dry pan until
lightly golden and aromatic. Grind to a powder in a spice grinder. Grind
the ginger, chillies, garlic and onion to a paste and add the ground
spices, turmeric and tamarind. Fry the prepared seasoning paste in the
butter for 1.5-2 minutes, stirring. Add water and bring to boil. Simmer for
6 minutes. Add the fish with half the coriander. Simmer gently until the
fish is tender, about 6 minutes. Serve with rice, garnishing with the
remaining coriander.
Cut across the fillets to make thick slices. Sprinkle with lemon juice and
set aside. Toast the cumin, fennel seeds and coconut in a dry pan until
lightly golden and aromatic. Grind to a powder in a spice grinder. Grind
the ginger, chillies, garlic and onion to a paste and add the ground
spices, turmeric and tamarind. Fry the prepared seasoning paste in the
butter for 1.5-2 minutes, stirring. Add water and bring to boil. Simmer for
6 minutes. Add the fish with half the coriander. Simmer gently until the
fish is tender, about 6 minutes. Serve with rice, garnishing with the
remaining coriander.
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