Fish with Flaked Coconut Recipe

• ½ cup
  
• 2 cups
  
• 500 g
  
• ½ teaspoon
  
• 1 teaspoon
  
• 1 tablespoon
  
• 1
  
• 1
  
• 2 tablespoons
  
• 3 cloves
  
• 3
  

• Desiccated coconut
  
• Flaked coconut
  
• Firm white fish fillets
  
• Freshly ground black pepper
  
• Turmeric
  
• Lime Juice
  
• Star anise
  
• Cinnamon stick
  
• Cumin seeds
  
• Dried chili
  
• Garlic, crushed
  

Medium onion, finely sliced

1. Spread the both desiccated and flaked coconut on an oven tray and toast it in a slow 150^oC oven for 10 minutes or until it is dark golden, shaking the tray occasionally.
   
2. Place the fish, pepper, turmeric and lime juice in a frying pan, cover with water and simmer gently for 15 minutes or until the fish flakes when tested with a fork.
   
3. Remove the fish fillets from the liquid and allow to cool slightly before flaking it into pieces.
   
4. Dry-roast the star anise, cinnamon stick, cumin seeds and chili in a frying pan over medium heat for 5 minutes.
   
5. Transfer to a food processor or a mortar and pestle and grind to a fine powder.
   
6. Heat the oil in a wok, add the garlic, onion and spice powder, and stir-fry over medium to high heat for 10 minutes or until the onion is soft.
   
7. Heat the oil in a wok, add the garlic, onion and spice powder, and stir-fry over medium to high heat for 10 minutes or until the onion is soft.
   
8. Add the fish and coconut to the wok.
   
9. Using 2 wooden spoons, toss the fish in the pan for 5 minutes or until heated through.
   
10. Serve with steamed rice.

Fish White Curry Recipe

• 500 g
  
• 1/2 teaspoon
  
• 1 teaspoon
  
• 1
  
• 1
  
• 2 cloves
  
• 8
  
• 1 1/2 cups
  
• 1/2 cup
  

• Firm white fish fillets
  
• Ground turmeric
  
• Salt
  
• Fenugreek seeds
  
• Medium onion, finely sliced
  
• Garlic, finely chopped
  
• Curry leaves
  
• Thin coconut milk
  
• Thick coconut milk
  

Lemon juice to taste

1. Wash the fish
   
2. Rub with turmeric and half teaspoon salt.
   
3. Soak fenugreek seeds in water for 30 minutes
   
4. Put fenugreek seeds into a saucepan with onion, garlic, curry leaves and thin coconut milk and half teaspoon salt.
   
5. Simmer gently until onions are soft.
   
6. Stir well, add fish and simmer for further 10 minutes.
   
7. Add thick coconut milk and cook for a few minutes longer.
   
8. Remove from heat and add lemon juice to taste.
   
9. Serve with rice and sambols.
   

Fish Koftas Recipe

• 500 g
  
• 425g
  
• 1 large
  
• 1 large
  
• 3 slices
  
• 2 teaspoons
  
• 1/2 teaspoon
  
• 1 teaspoon
  
• 1 teaspoon
  
• 2 teaspoons
  

• Floury potatoes
  
• Can mackerel
  
• Onion, very finely chopped
  
• Eggs, beaten
  
• White sandwich bread
  
• Salt
  
• Ground black pepper
  
• Ceylon curry powder
  
• Dried dill weed
  
• Finely chopped fresh red chilies, seeded Dry breadcrumbs for coating Oil for deep frying
  

1. Drain fish very thoroughly in a sieve, pressing with a spoon to get rid of as much liquid as possible.
   
2. Boil potatoes, mash while hot and take same weight as that of the drained fish.
   
3. Mix together in a bowl with the onion, egg, white bread trimmed of crusts and crumbed finely, the seasoning, dill and chilies.
   
4. Mix thoroughly and shape into 60 small balls.
   
5. Roll in the dry breadcrumbs and fry a few at a time in deep hot oil over medium heat.
   
6. Do not have oil too hot or crumb coating will float off and koftas will brown before they are cooked through.
   
7. When nicely brown lift out on slotted spoon and drain on absorbent paper.
   
8. These fish koftas can be made ahead, frozen in a plastic bag when cool, and reheated in a moderate oven before serving.

Fish Curry with Tomato Recipe

• 500 g
  
• 1 teaspoon
  
• 1 teaspoon
  
• 1
  
• 3 cloves
  
• 2 teaspoons
  
• 1
  
• 2 tablespoons
  
• 1 tablespoon
  
• 1 tablespoon
  
• 2cubs
  

• Fish steaks
  
• Ground turmeric
  
• Salt
  
• Large onion, roughly chopped
  
• Garlic
  
• Finely chopped fresh ginger
  
• Medium size ripe tomato, chopped
  
• Oil
  
• Ceylon curry powder
  
• Chili powder
  
• Coconut milk
  

Oil for frying, Salt to taste

1. Wash and dry fish well and rub all over with turmeric and salt.
   
2. Cut each steak into serving pieces.
   
3. Heat oil in a frying pan and fry the fish until golden brown on both sides. Drain.
   
4. Put onion, garlic, ginger and tomato in container of electric blender and blend to a smooth paste.
   
5. Heat oil in a saucepan and fry the blended ingredients for a few minutes, until oil begins to separate from mixture.
   
6. Add the curry and chili powders and about a teaspoonful of salt and the coconut milk.
   
7. Bring to the boil, stirring.
   
8. Simmer for a few minutes.
   
9. Then add the fish and simmer for 10 minutes.
   
10. Serve with rice or rotie
    

Fish Curry with Tamarind Recipe

• 500 g
  
• 1 tablespoon
  
• 1/2 cup
  
• 1 1/2 tablespoons
  
• 1 teaspoon
  
• 1/4 teaspoon
  
• 1 teaspoon
  
• 3 tablespoons
  
• 6
  
• 1/4 teaspoon
  
• 1
  
• 2 cloves
  

• Firm fish fillets
  
• Tamarind pulp
  
• Hot water
  
• Ceylon curry powder
  
• Salt
  
• Ground turmeric
  
• Chili powder
  
• Oil
  
• Curry leaves
  
• Fenugreek seeds
  
• Medium onion, finely chopped
  
• Garlic, finely chopped
  

1. Wash and dry fish and cut into serving pieces.
   
2. Soak tamarind pulp in hot water, allow to cool and squeeze to dissolve pulp.
   
3. Strain through fine nylon sieve and discard seeds and fibers.
   
4. Combine tamarind liquid with curry powder, salt, turmeric, chili powder and marinate fish for 20 minutes.
   
5. Heat oil and fry the curry leaves and fenugreek seeds for 2 minutes.
   
6. Then add onion and garlic and continue to fry on medium heat until onion is golden, stirring occasionally.
   
7. Add fish and marinade, cover and cook over low heat for 10 minutes.
   
8. Uncover and cook for a further 10 minutes.
   
9. Serve with white rice and vegetables curries.