Sliced White Fish Cooked in Coconut– Our hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Sliced White Fish Cooked in Coconut (Meen Molee)
HOT LUNCH RECIPE WAGON:Sliced White Fish Cooked in Coconut
The combination of the coconut and tamarind gives this dish a distinctive sweet and sour flavor that is typical of Kerala, in the south of India.
2 tablespoons tamarind pulp
1 teaspoon ground cumin
A pinch chili powder
1 teaspoon ground coriander
¼ teaspoon turmeric
10 ounces lemon sole filets, skinned, trimmed and cut into 3 -inch patties
¼ teaspoon salt
2 tablespoons vegetable oil
4 garlic cloves, chopped
3 ½ tablespoons crumbled creamed coconut
the tamarind pulp in a small heatproof bowl, pour enough boiling water to cover over, and let stand 10 minutes. Use a wooden spoon to smooth the pulp and let go the the seeds and fibers, then sieve through a nylon strainer into a bowl, smoothing with the back of the spoon to extract as much juice as possible. Discard the pulp. Bring 1 cup water to boil
the turmeric and salt over the fish. Stir the cumin coriander, chili powder, and boiling water into the tamarind juice, then set aside.
the oil in a large skillet over medium heat. Add the fish and fry 3 to 4 minutes, turning occasionally and taking care not to break up the pieces. Remove the fish from the pan and set aside.
the heat. Add the garlic to the oil remaining in the pan and fry stirring 30 seconds, or until golden. Watch it so it does not burn.
the fish to the pan. Stir in the creamed coconut, tamarind liquid and ¼ cup boiling water. Simmer 3 to 4 minutes longer until the flavors blend and the fish is cooked through and flakes easily. Pack warm in a heated lunch tote for a hot lunch on the go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF