I love white fish. It is my main source of animal protein.
The other day while grocery shopping I picked up some haddock fillets and was wondering how to cook them. I experimented with coconut milk and the outcome was finger licking good. So here is the recipe for you!
Note: you can substitute haddock with any other white fish like halibut or tilapia.
This a gluten and dairy free recipe.
- 4 medium sized haddock/ halibut/ tilapia fillets (each the size of a deck of cards)
- 1.5 cup coconut milk
- 1 medium onion (finely chopped)
- 4 medium dried red chillies (adjust if you want less heat)
- 2 tsp coconut oil
- 1/4 tsp mustard seeds
- 1″ ginger root grated
- 1/4 tsp turmeric powder
- 1/2 tsp corinader powder
- salt to taste
- Wash, drain and paper dry the fish fillets. Then chop them into smaller pieces to your liking
- Preheat a pan and add the coconut oil to warm it up
- Add the mustard seeds and let them crackle
- Throw in the chopped onion, and suate till lightly brown.
- Add the ginger root and saute for few more seconds
- Add the rest of the spices and fish pieces and saute for 1 minute
- Stir in the coconut milk and bring to boil.
- Stir occasionally to make sure the fish pieces don’t stick to the pan. Cook until the fish is spft and tender/ easily flaky.
- Garnish with fresh cilantro leaves and enjot hot!
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