| Fish Cutlets With Tamarind and Coconut |
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½ teaspoon baby dried red chillies 2 tablespoons coconut 1 tablespoon coriander seeds 2 teaspoons cumin seeds 2 cloves garlic, crushed 1 teaspoon grated fresh ginger 2 tablespoon tamarind sauce 15g ghee 1 medium onion, chopped 1 ½ cups coconut cream 4 white fish cutlets Place chillies in small bowl, cover with boiling water, stand for 10 minutes; drain. Stir coconut in small frying pan over medium heat until lightly browned, remove from pan. Add seeds to pan, stir over medium heat for about 2 minutes or until lightly browned; remove from pan; cool. Blend or process chillies, coconut, seeds, garlic, ginger and sauce until smooth and pasty. Heat ghee in medium frying pan, add onion, stir over medium heat for about 2 minutes or until onion is soft. Stir in coconut mixture, stir over medium heat for 1 minutes. Stir in coconut cream, bring to boil, reduce heat, and cutlets, simmer, uncovered, for aobut 8 minutes or until cutlets are tender. Turn cutlets halfway through cooking time |
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