Coconut Fish Curry Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
650 gram: Thick white fish fillets,
2 tsp: Lemon juice,
1 tsp: Cumin seeds,
1/2 tsp: Fennel seeds,
1/2 cup: Desiccated cocunt,
2 Piece: ginger chopped, 2cm
2: Dried chillies, soaked for
15: minutes in hot water,
2 Cloves: garlic,
1 medium: Onion,
3/4 tsp: Turmeric,
2 tsp: Tamarind concentrate,
2 tbsp: Butter,
1 1/2 cup: Water,
2 tbsp: 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.
Compiled: I. Chaudhary
Submitted By IMRAN CHAUDHARY On 07-06-95
Source from luhu.jp
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.
Compiled: I. Chaudhary
Submitted By IMRAN CHAUDHARY On 07-06-95
Source from luhu.jp