- 2 cups [500 mL] salt-free milk
- 7 ounces [200 g] grated coconut
- 2 tablespoons + 2 teaspoons [40 mL] oil
- 4 garlic cloves, crushed
- 3 1/2 ounces [100 g] chopped onion
- 1 teaspoon [5 mL] freshly grated ginger
- 1 teaspoon [5 mL curcuma
- 1 teaspoon [5 mL coriander
- 4 [150-g / 5 1/4-ounce each] haddock fillets
- Juice of 1/2 a lemon
- 4 teaspoons [20 g] sugar
|
- Into a bowl, mix together salt-free milk and grated coconut; leave to macerate for approximately 1 hour.
- Drain over a clean bowl, pressing well coconut mixture through a cloth; filter liquid.
- Reserve drained coconut and filtered milk separately.
- Heat oil into a casserole; add crushed garlic and chopped onion.
- Fry over high heat for a few minutes, stirring.
- Add grated ginger, curcuma and coriander.
- Pour reserved filtered coconut milk into mixture; bring to a boil.
- Boil to reduce before adding haddock fillets.
- Leave to simmer for approximately 15 minutes.
- Remove from heat and mix in lemon juice and sugar.
- Serve, really hot.
|
