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14 December 2012,21:46 by
J.Sujatha

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GOAN FISH CASSEROLE

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Place the monkfish in a shallow dish and sprinkle over the lemon juice, then rub the turmeric and salt mixture over the fish fillets to coat them completely, cover until ready to cook.
  • Put the cumin seeds, coriander seeds and black peppercorns in a blender or food processor and grind to a powder then add the garlic and ginger and process for a few seconds.
  • Preheat the oven to 200 C / 400 °F / Gas 6. Mix the tamarind paste with the hot water and set aside.
  • Heat the oil in a frying pan, add the onions and cook for 5 minutes, until softened. Transfer the onions to a shallow dish.
  • Add the fish fillets to the oil remaining in the frying pan and fry briefly over high heat , turn them to seal on all sides. Remove fish from the pan and place on top of the onions.
  • Add the ground spice mixture to the frying pan and cook over a medium heat, stir constantly, for 2 minutes.
  • Stir in the tamarind liquid, coconut milk and chili sprigs and bring to the boil. Pour the sauce into the shallow dish to coat the fish completely.
  • Cover the earthenware shallow dish and cook the fish casserole in the oven for about 10 minutes.
  • Add the prawns, push them into the liquid, then cover the dish again and return it to the oven for 5 minutes or until the prawns turn pink. Do not over cook them or they will toughen.
  • Check the seasoning, sprinkle with coriander leaves and serve.

INGREDIENTS

  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 500 grams monkfish fillet, cut into eight pieces
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 garlic clove, chopped
  • 2 in piece fresh root ginger, finely chopped
  • 30 grams tamarind paste
  • 175 ml hot water
  • 2 tablespoon Cooking oil
  • 2 onions, halved and sliced lengthways
  • 420 ml coconut milk
  • 4 mild fresh green chilies, seeded and cut into thin strips
  • 15 large raw prawns (shrimp), peeled
  • 2 tablespoon chopped fresh coriander leaves, to garnish

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