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Fish fillets
with herbs in coconut milk |
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| Sauté
1/2 cup of chopped spring onion and 1-2 garlic cloves in 1-2 tb sp of light
vegetable oil. Add 1/2 tsp. cumin, 3/4 cup chopped, mixed fresh herbs (coriander,
parsley, a few leaves of mint, chives etc.) and chopped green chilies according
to taste. Add sufficient coconut milk for desired amount of sauce, black
pepper, salt, simmer a few minutes. Add fillets of white fleshed fish, simmer
in sauce until done. |
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| Serve
with Basmati rice topped with barberries*, saffron rice or South Indian
red rice, accompanied by a salad or vegetable dish. |
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| Variation: |
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| Fry fish
before adding to sauce. I prefer this dish without frying the fish fillets,
that way it's lighter. |
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| Add a
bit of saffron to fish sauce if you serve it with white rice. |
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| Source: |
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| Adapted
from some German book of Indian recipes. |
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| *Soak
a handful of barberries in a bit of water and simmer for a few minutes with
a dab of butter and a few threads of saffron. Use as topping on white rice. |
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