Title: Spicy Indo-Fish Fillets
Categories: Fish Indian
Yield: 4 Servings

2	tb	Corn oil
1	ts	Onion seeds
4		Dried red chillies
3		Garlic cloves, sliced
1	md	Onion, sliced
2	md	Tomatoes, sliced
2	tb	Dessicated or shredded
		Coconut
1	ts	Salt
1	ts	Ground coriander
4		Flatfish fillets such as
		Plaice, sole or flounder
		Each about 75g(3oz)
150	ml	Qtr pint water
1	tb	Lime juice
1	tb	Chopped fresh coriander
		(cilantro)

1. Heat the oil in a deep round bottomed frying pan (skillet) or a karahi(wok). Lower the heat slightly and add the onion seeds, dried red chillies, garlic slices and onion. Cook for 3-4 minutes, stirring once or twice.

2. Add the tomatoes, coconut, slat and coriander and stir thoroughly.

3. Cut each fish fillet into 3 pieces. Drop the fish pieces into the mixture and turn them over gently until they are well coated with the mixture.

4. Cook for 5-7 minutes, lowering the heat if necessary. Add the water, lime juice and fresh coriander (cilantro) and cook for a further 3-5 minutes until the water has mostly evaporated. Serve immediately with rice.

Voila! :^)

Bon Appetit!

I. Chaudhary By Ignacio Perez V. on Auguday,, st 07, 1997

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