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INGREDIENTS |
- 4 fish fillets
- 1 glass coconut milk
- 1 glass yogurt (laban)
- 65g grated coconut
- ½ lemon
- Yellow curry
- 1 clove garlic
- 1 tsp cayenne pepper
PREPARATION |
- Preheat your oven to 210°C.
- Pour the milk into a bowl and dip-doing the fish to make it soft. Meanwhile, prepare the sauce.
- In a bowl, mix the yogurt, coconut milk, shredded coconut, lemon, curry, garlic and pepper.
- Remove the fish fillets and place them in a dish, cover with sauce.
- Bake and cook for 20 minutes. Serve hot with white rice.