Coconut line fish

Ingredients 11
Servings 6


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


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

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