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- 12 codfish filets or similar fish filets
- 2 quarts water for soaking the fish
- 1/4 cup lemon juice or light vinegar
- 2 large onions, cut in half lengthwise and then sliced into semicircles
- 1/4 cup olive oil
- 20 pods cardamom, peeled and ground
- 1 stick cinnamon, ground
- 3 cloves, ground
- 1 inch fresh ginger, minced
- 1 scant soup spoon ground coriander seeds
- 1 coffee spoon cayenne pepper
- 1 scant coffee spoon ground turmeric
- 1 400-ml. can coconut milk
- 2 quarts boiling water
- 100 grams dried shredded coconut
- Pinch of salt
- Add the lemon juice or vinegar to the soaking water. Soak the fish for 1/2 hour to remove the 'fishy' smell.
- Cut the fish filets in half so that they will be easier to work with.
- Saute the fish for three minutes on a side, or until they are almost opaque and are just starting to change color. Set aside.
- Saute the onions until they also just begin to change color.
- Mix in the cardamom, cinnamon, cloves, ginger, coriander, cayenne, and turmeric. Continue to saute for another minute.
- Mix in the shredded coconut.
- Mix in the boiling water, coconut milk, and salt.
- Add back the fish, mix well, and simmer for another 15 minutes.
- Serve with rice and chutneys, like any other curry.
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