Ingredients
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3 garlic cloves, chopped
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1 bunch fresh coriander (cilantro)
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2 tablespoons of grated fresh ginger
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2 hot chili peppers (alter to suit taste)
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1 large red onion
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2 teaspoons cumin
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1 teaspoon ground coriander
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1 teaspoon cumin seed
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2 teaspoons garam masala
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1 teaspoon ground turmeric
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4 large white fish fillets (dory, cod etc)
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16 tablespoons coconut cream
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1 lime, juice of, only
Instructions
- In a frying pan saute the garlic, onion, ginger and chillies until soft. ADD the spices and more oil if necessary.
- Blend the fried food with the coriander and juice of one lime LEAVING OUT the fish and coconut cream. Leave overnight (you can freeze batches of marinade too).
- Take your fish fillets and cut in half so you should have 8 serves. Smother the marinade over the fish generously. Leave to marinade at least for four hours best overnight.
- Take some aluminium foil, break off enough to make a loose parcel to hold the fish.
- Get your coconut cream and on the foil put 2 to 3 tablespoons of the coconut cream, place one fish fillet on top, join up the foil allowing for a lot of space.
- Cook on the barbq of in a hot oven for about 10-15 minutes The fish steams itself in the coconut cream - this is so yummy a great dinner party dish - serve with plain rice, mango salsa and a dry white wine.