BAKED FISH WITH CHILLI COCONUT SAUCE

Preparation Time : 15 minutes Cooking Time : 30 minutes

Ingredients

King fish (surmai) fillets 4 Sea salt to taste Fresh red chillies, chopped 2 Lemon juice 2 tablespoons Olive oil + to grease 4 tablespoons Dry parsley 2-3 sprigs Crushed red chillies 1 teaspoon Coconut milk 1 cup Butter 2 tablespoons Onion , chopped 1 small Garlic, chopped 4 cloves Ginger, chopped 2 inch piece Tomato puree 1 cup Salt to taste Fish stock 1 1/2 cups Refined flour (maida) 2 tablespoons

Method

Preheat the oven to 220C. If the fish fillets are too long cut them into six inch pieces. Make criss-cross slits on top. Apply sea salt, chopped fresh red chillies and lemon juice. Grease a baking tray. Place the fish pieces on it and dribble two talespoons olive oil on top. Bake in the preheated oven at 220C for twenty minutes. Heat butter and one tablespoon of olive oil in a pan. Add onion, garlic, ginger and sauté. Add fresh tomato puree, salt, fish stock, crushed red chillies and cook for about ten minutes. Strain the mixture pressing nicely. Heat the remaining olive oil in another pan. Add refined flour and sauté for two minutes on low heat. Add the prepared sauce and cook. When it thickens add coconut milk and bring to a boil. Remove from heat. Place the fish on a serving dish. Pour the sauce on the sides. Garnish with a parsley sprig and serve hot.