Coconut line fish


Ingredients 11
Servings 6
Time

Ingredients

  • 2
    kg
    kingklip fillets, or any other firm-fleshed linefish fillets
  • 45
    ml
    turmeric
  • 90
    ml
    sunflower oil
  • 8
    whole cardamom pods
  • 2
    ml
    coriander
  • 2
    onions, chopped
  • 2
    green chillies, seeded and chopped
  • 25
    ml
    grated ginger
  • 30
    ml
    fresh or dried curry leaves
  • salt to taste
  • 250
    ml
    coconut milk
 

Method

 
1. Halve the fish lengthways with a sharp knife and cut into short lengths. Rinse thoroughly under running water and pat dry on paper towels. Dust (sprinkle) with turmeric. 2. Heat half the oil in a heavy-based frying pan until hot but not smoking. Add whole cardamom pods and coriander and leave for a minute or two, covered, to allow spices to pop and release their aroma. Remove cardamom seeds. 3. Add remaining oil to the pan and sauté the linefish pieces briefly, until light gold. Remove from pan and keep warm. 4. Add onions to the pan and sauté until translucent. Add the chillies, ginger, curry leaves and salt. 5. Return the line fish to the pan and pour coconut milk over. Reduce heat to low and simmer gently, covered, for 10 minutes. Remove the lid and continue to simmer for a few minutes, until the sauce thickens. 6. Serve with basmati rice and split peas (see recipe).
 

Read more on: fish/seafood
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.