Amarula Spicy Fish

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 1/2-3 lbs tail end cape salmon fillets, 20cm long (kingklip also can be used)
• seasoned sea salt
• 3 large mangoes, cubed
• 4 medium bananas, slices
• 2 tablespoons amarula cream liqueur
• 2 tablespoons flour
• 1 teaspoon curry powder, of fish masala (medium curry powder of fish masala)
• 1 pinch cayenne pepper
• 1/4 cup melted butter
• 2 crushed garlic cloves
• 200 g spicy curry sauce (spicy curry basting sauce is called for)
• 1/2 cup desiccated coconut
• 1/2 teaspoon turmeric
• fresh coriander leaves (to garnish)

Recipe

• 1 divide each fishtail fillet in half along the length; just follow the natural dividing line.
• 2 slice each into three even-sized strips, again working lengthways.
• 3 leave about 2cm at the widest part uncut (as one would do for koeksisters).
• 4 plait each fillet; secure the ends with a strip of chive.
• 5 season, cover and chill in the refrigerator.
• 6 toss the fruit with the amarula cream in a large ovenproof dish.
• 7 dip the fish fillets in a mixture of flour, curry powder and cayenne; lay on the fruit.
• 8 brush the fish with a mixture of melted butter and crushed garlic.
• 9 pour the spicy curry basting sauce evenly over the dish.
• 10 rub the coconut and turmeric together on a piece of greaseproof paper until the coconut is golden, sprinkle over the fish.
• 11 may be pre-prepared to this stage, covered and refrigerated.
• 12 bake at 180 deg c = 350 deg f for 25-30 minutes or until fish is done (a friend and fish "expert" recently informed me that if fish flakes, it is actually overcooked).
• 13 garnish with fresh dhunia.
• 14 suggested to serve with rice pilaf, hardboiled saffron eggs and salad sambals.