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Fish Fillets in Spicy Coconut Sauce

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Fish/seafoo Indian


  • 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)


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.
Voila! :^)
Bon Appetit!
I. Chaudhary Posted to EAT-L Digest 15 November 96
Date: Sat, 16 Nov 1996 15:54:01 +1000
From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>