2 tablespoon corn oil
1 teaspoon onion seeds
4 dried red chillies
3 garlic cloves, sliced
1 medium onion, sliced
2 medium tomatoes, sliced
2 tablespoon dessicated or shredded
1 teaspoon salt
1 teaspoon ground coriander
4 flatfish fillets such as
1 plaice, sole or flounder
1 each about 75g(3oz)
150 ml qtr pint water
1 tablespoon lime juice
1 tablespoon chopped fresh coriander
Directions: How to Cook Spicy Indo-Fish Fillets
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.
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