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Ingredients : Serves 5
500
g firm white fish fillets, washed and dried on kitchen towel
1/2
teaspoon turmeric, ground
Salt to taste
1
teaspoon fenugreek seeds
1 medium onion, sliced finely
2
cloves garlic, finely chopped
10 curry leaves
1
1/2 cups thin coconut milk
1/2
cup thick coconut milk
Lemon juice to taste
Method :
Rub the fish with turmeric and half
teaspoon of salt. Soak the fenugreek seed in a bowl of water for about
30 minutes. Put the fenugreek seeds with the onion, curry leaves, garlic
and thin coconut in a saucepan. Add some salt to taste. Simmer gently
until the onions are soft. Stir in the fish and simmer for another 10
minutes. Add the thick coconut milk and coof for another few minutes.
Remove from heat and mix in the lemon juice to taste. Serve hot with
steamed white rice and sambols.
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