Fish Paka (Baked or grilled fish in coconut sauce)

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Yield : Serves 4

Ingredients

For Coconut Sauce:
oil - 1 tbs
onion, chopped - 1
tomato, liquefied with one cup of water - 1
garlic paste - 1 tsp
ginger paste - 1 tsp
turmeric powder - 1/4 tsp
salt - 1/2 teaspoon
water - 2 cups
chili paste - 1/2 tsp
cumin seeds, ground - 1/4 tsp
coriander seeds, ground - 1/4 tsp
lemon juice - 1 tbs
A handful of cilantro leaves - chopped
bell pepper, chopped - 1 tbs
coconut cream diluted with half a cup of water - 1 cup
For Fish:
fish fillets, skinned and cleaned 4x2” - 4 pieces
water - 1 cup
lemon juice - 1 tbs
salt - 1/2 tsp
turmeric powder - 1/4 tsp
cumin, ground - 1/2 tsp
chili paste - 1/2 tsp
coriander seeds, ground - 1/2 tsp
oil - 1 tbs

Instructions

gay speed dating providence Marinate fish in it’s ingredients for 15 minutes. Bake or
grill with its liquid until cooked and slightly crisp. While
the fish is baking, prepare the sauce.
Coconut Sauce:
In a deep saucepan, heat oil on medium and saute
onions, until translucent. Add the tomato liquid, and
the rest of the ingredients, except the coconut cream.
Cook for five minutes, then add the coconut cream.
Stir until the sauce is well blended and thick. Place
the cooked fish fillets in the sauce with its fluids. Do
not cover. Let the pan simmer for a couple of minutes,
then turn off the heat. Serve hot with rice, bread,
paratha, ugali or roti.
If you prefer to cook a whole fish, you may use a
roasting pan to bake or grill. The coconut sauce
should be cooked on the stove and then poured over
the cooked fish while it is still in the oven. Let the pan
remain in the oven for the fish to absorb the coconut
sauce for about 10-15 minutes and then serve.