Title: Spicy Indo-Fish Fillets
Categories: Fish, Indian
Yield: 4 servings
2 T Corn oil
1 ts Onion seeds
4 Dried red chillies
3 Garlic cloves, sliced
1 md Onion, sliced
2 md Tomatoes, sliced
2 T 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 T Lime juice
1 T Chopped fresh coriander
(cilantro)
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.
