31 December 2012,02:18 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Add seeds into the hot pan; stir for about 2 minutes or until lightly browned. Remove from pan and set it aside.
  • Stir coconut in small frying pan until lightly browned; remove from pan.
  • Blend the coconut with seeds, chilli, garlic, ginger and tamarind juice until smooth.
  • Heat the fat in medium frying pan, add onion; stir for about 2-3 minutes or until onion is soft. Stir in coconut mixture; stir for about a minute.
  • Stir in coconut cream, bring to boil; reduce heat. Add cutlets; simmer, uncovered, for about 5-7 minutes or until cutlets are tender.


  • 1 kg white fish cutlets
  • 25 grams desiccated coconut
  • 150 grams brown onion, chopped
  • 1 tablespoon coriander seeds
  • 2 teaspoon cumin seeds
  • 2 red Thai chilies, seeded, finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 2 tablespoon tamarind juice
  • 2 tablespoon ghee
  • Salt, to taste
  • 250 grams coconut cream

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