Optional: 10 small and tender
okras with stems cut off (refer to photo)
Please note that all spoonful measures are flush spoonfuls.
Method:
Clean the fish and cut into serve
slices. Season with salt and pepper to taste.
Deep fry fish slices and fish head(s) to
a golden brown colour.
Remove from pan and set aside.
Remove all oil from pan, except for 3
tablespoons of oil.
Heat oil to simmering point. Add chopped
onions, thyme, 1 tablespoon coriander leaves, curry leaves,
crushed ginger and garlic. Stir and allow to cook until onions
become transparent.
Add finely crushed tomatoes. Mix well
and allow to simmer for 15 minutes or until sauce is cooked and
well blended. Add salt and pepper to taste. You may add some hot
water to adjust the sauce consistency and to prevent it from
drying up.
Add fish head(s) and mix well with the
sauce. Cover and allow to simmer for 10 minutes. Add hot water
in sufficient quantity to obtain a bouillon to your liking. Add
the lemon slices, cover and allow to simmer for 20 minutes.
taste and season with salt and pepper to taste.
Optional: Add the okras (lalos) into the
bouillon and allow to simmer until the okras are cooked.
Add the fried fish slices and carefully
stir the bouillon without breaking the okras and fish slices. Simmer for
another 5
minutes.
Carefully remove the fish pieces and
place into a deep serving dish. Pour the bouillon into the dish
and sprinkle with the finely chopped coriander leaves.
Serve on a bed of rice and coriander
tomato chutney.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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