Curried White Fish
| Yield: | 4 Servings |
| Categories: | Fish |
| 2 | c | Desiccated coconut |
| 2 1/2 | c | Boiling water |
| 2 1/2 | c | Boiling water |
| INGREDIENTS | ||
| 750 | g | Mackeral steaks; or similar firm fish |
| 2 | ts | Lemon juice rubbed over the fish |
| 1 | ts | Ground tumeric |
| 1 1/2 | ts | Salt |
| 2 | sm | Onions finely sliced into very thin wafers |
| 2 | ts | Sqeezed garlic (ca. 4 knobs) |
| Some fresh ginger; slivered [he didn't say how much :) ] | ||
| 8 | -(up to) | |
| 10 | Curry leaves (not bay leaves) | |
| 3 | Hot green chillies; seeded and sliced and halved [optional] | |
| 2 | tb | Ghee |
| Extra lime or lemon juice and salt if required for final seasoning |
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