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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a yummy dish even for those a little shy of fish. I've made this recipe so often that I have forgotten where it came from. It could have been Better Homes and Gardens. It also goes well with Coconut and Cashew Rice. Ingredients:
2 tablespoons vegetable oil |
1 large onion |
3 garlic cloves |
3 cm ginger |
2 large green chilies |
1/2 teaspoon turmeric |
400 ml coconut milk |
6 cardamom pods |
3 whole cloves |
1 cinnamon stick |
6 curry leaves |
2 teaspoons salt |
1 tablespoon black pepper |
1 kg thick boneless white fish |
1/3 cup roughly chopped coriander |
Directions:
1. Heat oil in pan.
2. Add onions and cook for 1-2 minutes.
3. Then add garlic, ginger chili and turmeric and cook for a further 1-2 minutes, stirring all the time.
4. Stir in coconut milk, cardamom pods, cloves, cinnamon stick, curry leaves, salt and pepper and bring to boil.
5. Add fish and simmer for 5 minutes or until the fish is cooked.
6. Serve fish on banana leaves, spoon over sauce.
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