Seafood Recipes - Fish in Coconut Cream

Ingredients

• 1 coconut, grated (shredded)

• 1.5 /2 1/2 pts/6 cups hot water

• 4 onions, chopped

• 10 cloves garlic, chopped

• 2.5 cm/1 in ginger root

• 60 ml/ 4 tbsp ghee

• 2 curry leaves

• 900 g/2 lb cod fillets, cut into chunks

• 3 green chilies

• salt

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

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Method:

1. Soak the coconut in 300 ml/1/2 pt/1 1/4 cups of hot water then strain to remove the milk. Pour over the remaining hot water to extract more milk.

2. Puree or grind the onions, garlic and ginger to a fine paste. Warm the ghee in a frying pan (skillet) and fry the curry leaves until browned.

3. Add the ground spices and fry, stirring occasionally. Add the fish and cook for 1 minute, stirring carefully to coat the fish in the spices.

4. Stir in the, coconut milk so that the fish is completely covered. Add the chilies and cover and simmer for 5 minutes.

5. Season to taste with salt and turn the fish over. Simmer, uncovered, for a further 10 minutes until the fish is tender and the sauce has thickened. Garnish with coriander and serve hot with plain rice.