Ingredients for Amarula Spicy Fish
- 4 (6 ounce) fish fillets
- salt (to taste)
- 2 cups mango chunks
- bananas (optional, not specified in recipe)
- 1/4 cup Amarula cream liqueur
- 1/2 cup all-purpose flour
- 2 tablespoons curry powder
- 1 teaspoon cayenne pepper
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup spicy curry basting sauce
- 2 tablespoons desiccated coconut
- 1/2 teaspoon ground turmeric
- fresh chopped cilantro (for garnish)
- chives (for garnish)
- freshly ground black pepper (to taste)
- 2 cups pineapple chunks (optional alternative to mangoes)
- 2 cups peaches (optional alternative to mangoes)
- rice pilaf (for serving)
- hard-boiled saffron eggs (for serving)
- fresh salad (for serving)
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How to Make Amarula Spicy Fish
- Prepare the Fish: Cut each fish fillet (approx. 150-200g per person) lengthwise into two halves. Follow the natural dividing line and slice each half into three even strips lengthwise, leaving about 2cm uncut at the widest part. Plait each fillet and secure the ends with a thin strip of chive.
- Marinate and Chill: Season the plaited fish fillets generously with salt and pepper. Cover and refrigerate for at least 30 minutes (or longer for better flavor).
- Prepare the Fruit: In a large ovenproof dish, toss your choice of fruit (e.g., 2 cups of mango chunks, pineapple chunks or peaches) with ¼ cup of Amarula cream. Set aside.
- Coat the Fish: In a shallow dish, combine ½ cup all-purpose flour, 2 tablespoons curry powder, and 1 teaspoon cayenne pepper. Dip each fish fillet into the mixture, ensuring it's evenly coated.
- Assemble the Dish: Arrange the coated fish fillets on top of the fruit in the ovenproof dish.
- Flavor Boost: Melt 4 tablespoons of butter and mix in 2 cloves of minced garlic. Brush this mixture evenly over the fish fillets.
- Add the Sauce: Pour the spicy curry basting sauce (recipe below) evenly over the dish. (Note: The original recipe did not specify measurements. Adjust amount to taste.)
- Garnish with Coconut and Turmeric: Rub 2 tablespoons of desiccated coconut with ½ teaspoon of turmeric on a piece of greaseproof paper until the coconut is golden. Sprinkle this mixture over the fish.
- Bake: Bake at 180°C (350°F) for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
- Garnish and Serve: Garnish with fresh chopped cilantro (dhunia). Serve immediately with rice pilaf, hard-boiled saffron eggs, and a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
122g
Fat
39g
Carbs
14g
