Your Cooking & Lifestyle Magazine

Serves 2 | by Joanna’s Table for Sursock Museum Resto


• 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



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.
Share Post
No comments

Sorry, the comment form is closed at this time.