Ingredients Jump to Instructions ↓

  1. 100 g/4 oz onions

  2. 5 cm/2 in ginger root

  3. 100 g/4 oz/ 2 1/2 ml/1/2 tsp ground turmeric

  4. 600 ml/1 pt/

Instructions Jump to Ingredients ↑

  1. Method : Cut the fish into chunks. Puree the onions, ginger, garlic and red chilies to a smooth paste in a blender or food processor. Rub half of the paste over the fish pieces, sprinkle with lime juice and season with salt. Dip the fish pieces in egg then roll in breadcrumbs. Heat 90ml/6 tbsp of ghee and fry the fish until golden. then remove from the heat and leave to cool. Stir in the lemon juice, almonds, raisins, green chilies, mint and coriander. Bind the mixture with the egg and stuff into the fish. Heat the remaining ghee and fry the cinnamon, cardamom and reserved paste for 2 minutes. Add the turmeric and half the coconut milk and simmer for 15 minutes. Add the remaining coconut milk and bring to the boil. Add the fish and chilies and cook for a further 10 minutes. Serve hot with rice.


Send feedback