FISH CUTLETS WITH TAMARIND AND COCONUT

Preparation Method :

• Add seeds into the hot pan; stir for about 2 minutes or until lightly browned. Remove from pan and set it aside.
• Stir coconut in small frying pan until lightly browned; remove from pan.
• Blend the coconut with seeds, chilli, garlic, ginger and tamarind juice until smooth.
• Heat the fat in medium frying pan, add onion; stir for about 2-3 minutes or until onion is soft. Stir in coconut mixture; stir for about a minute.
• Stir in coconut cream, bring to boil; reduce heat. Add cutlets; simmer, uncovered, for about 5-7 minutes or until cutlets are tender.