Behold...FISH!



A little close-up.






A little close-up. All cooked!





  

The whole fish. All cooked and ready to eat! Mmmm...





      



Supplies:

Measuring Cups and Spoons

Cheese Grater

Knives

Bowls

Pan

Ingredients:

Fish:

1 whole tilapia, salmon, or other fish around 0.76 kg, clean and scaled (head is optional)
1/2 cup coconut milk (plus a bit more)

Marinade:

2 tsp ginger
2 tsp garlic
1 tsp lemon juice

Paste:

3/4 cup canola oil
1 tsp ginger
1 tsp curry powder (the original recipe called for 10 curry leaves, but I didn't have any)
1 tsp garlic
2 tsp dried chili flakes
2 tsp dired red chili powder

1 tsp turmeric powder

1/2 tsp coriander powder
1 tsp cumin powder
1 tsp vinegar

Method:

1. Mix together marinade ingredients. Wash and clean fish, cut shallow crisscross slits into both sides of fish and marinate for 5 to 7 minutes.
2. To make paste, heat oil in a pan. Add ginger, curry,garlic, chili flakes, chili poder, turmeric, coriander and cum and toast spices for 2 minutes. Remove from heat and cool to room temperature. Add vinegar.
3. Spread marinade on the inside of fish. Spread the paste on the outside. Cut X shaped cuts along the fish to alow the paste to be absorbed.
4. Oil a pan and set it on med-high heat on your stove. Carefully put the fish in. Each side must cook 8 minutes. Pour the coconut milk around the fish, not on.
5. Once finished, transfer to a plate, and eat. Careful, there are many bones!!