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4
2
tablespoons
1
115 g
5 cm
2
2
1/2 teaspoon
2 tablespoons
2 |
cod
steaks, each weighing 175-225 g
vegetable
oil
onion,
chopped
desiccated
coconut
piece
fresh root ginger, grated
cloves
garlic, crushed
green
chilies, seeded and chopped
chili
powder
chopped
coriander leaves
tomatoes,
skinned, seeded, and diced
oregano
leaves, to garnish
grated
zest and juice 1 lemon
salt and
pepper |
Method :
- Wash cod steaks and pat dry with absorbent kitchen paper.
- Place in a greased ovenproof dish and sprinkle with salt and
pepper.
- Heat oil in a frying pan, add onion and fry, stirring for about
5 minutes or until soft.
- Stir in coconut, ginger, garlic, chilies and
chili powder and
fry, stirring for 3-5 minutes, until golden down.
- Stir in lemon zest and juice and simmer, covered for 10 minutes
to soften coconut.
- Preheat oven to 160oC (325oF), Gas 3.
- Stir coriander and tomatoes into coconut mixture and spoon over
cod steaks.
- Cook for 20-25 minutes, until fish flakes easily.
- Serve hot, garnished with oregano leaves.
Serves 4
Cover with foil during cooking if coconut begins to brown too much.
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