The Lazy Makoti's Coconut Fish Recipe
The Lazy Makoti's coconut-milk sauce infused with flavours of garlic, ginger, turmeric, paprika and a secret ingredient (Amarula) coats white fish fillets for a delicious comforting meal.
Ingredients
- 2 Tbsp Olive oil
- 500 gram Firm white fish fillets
- 1 Onion, peeled and chopped
- 2 Garlic cloves, crushed
- 1 tsp Minced fresh ginger
- 1 Red pepper, diced
- 1 tsp Smoked paprika
- ½ tsp Ground cumin
- ½ tsp Turmeric
- 3-4 Tomatoes, grated
- 1 can Coconut milk
- 1 tsp Cornflour, slaked in 2 Tbsp cold water
- Salt and milled black pepper, to taste
- ¼ Cup Amarula Cream Ethiopian Coffee
To Garnish
- ¼ Cup Fresh coriander
- ¼ Cup Coconut flakes
- 1 Red chilli, sliced (optional)
To Serve
- Rice or rice noodles
- Grilled seasonal vegetables
- Lime wedges
Instructions
- Heat the oil in a large pan and sear the fish fillets for 2 minutes per side. Remove the fish from the pan and set aside.
- To the same pan, add the onion and fry until translucent. Add the garlic, ginger and red pepper. Sauté for 2–3 minutes.
- Stir in the smoked paprika, ground cumin and turmeric, and cook on a low heat for 1 minute.
- Add the tomatoes and cook for 3–5 minutes.
- Pour in the coconut milk and slaked cornflour mixture, and bring to a light simmer. Reduce the heat to low, then cook covered for 6–8 minutes. Season to taste with salt and pepper.
- Remove the lid and stir in the Amarula Cream Ethiopian Coffee and return the fish fillets to the pan, cover and simmer for 6–8 minutes over a low heat.
To Garnish
- Garnish with fresh coriander, coconut flakes and sliced red chilli as desired.
To Serve
- Serve with rice or rice noodles, grilled seasonal vegetables and lime wedges.