CURRY LEAVES DUSTED SNAPPER FISH WITH COCONUT CURRY SAUCE

INGREDIENTS

2 NOS RED SNAPPER FISH FILLET

100MLTHICK COCONUT MILK

100ML CREAM

1/2TSP GINGER CHOPPED

1/2TSP GARLIC SLICE

1TSP CHOPPED ONION

1NOS GREEN CHIILY SLICED

A PINCH OF TUMERIC POWDER

1/4TSP CORRIANDER POWDER

1/4TSP MUSTARD SEED

1/2TOMATO (WEDGES)

2NOS PRAWNS

OIL TO FRY

1/2TSP CHEESE

FEW CURRY LEAVES\

¼ TSPBLACK PEPPER

Method

Roast few curry leaves till they are crisp

Add salt and black pepper to the curry leaves and blend to a fine powder.

Dust the fish with curry leaves powder on both sides.

Roll the fish with prawns inside in a silver foil and bake it in the oven or grill it.

In a frying pan add oil and crack the mustard then add, garlic, ginger, green chilies, curry leaves and onion, sauté till the onions are transparent.

Add all the powders and little of water to reduce the temperature.

Add coconut milk and reduce to a thick consistency.

Add tomatoes, cheese and cream; check the seasoning serve on the fish

Serve coconut rice of any floured rice as an accompaniment