Coley with Corn Sauce Recipe
Ingredients
| Fillets | 1 1/2 Pound | |
| Onion 2 no-€™s, finely chopped | ||
| Butter- ¼ cup or Oil- 2 tablespoons | ||
| Garlic | 2 Clove (5gm) | |
| Bay leaf | 1 | |
| Orange- 1 no, juiced and rind grated | ||
| Plain flour | 2 Tablespoon | |
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Tomatoes | 2 Can (10oz) | |
| Chicken stock- ¼ pint (150 ml) | ||
| Sweet corn kernels- 1 cup | ||
| Orange | 1 , thinly sliced (For garnish) | |
| Watercress sprigs | ||
Directions
MAKING
1. In a medium sized wok, melt butter or heat oil.
2. Once hot, add garlic, bay leaf, orange rind and onions. Mix well and sauté on a medium flame till onions turn translucent.
3. Add fish chunks and sauté for 2 more minutes, while stirring continuously.
4. Add flour, salt and pepper and mix well. Cook on a medium flame for 1 minute, while stirring continuously.
5. Add tomatoes, orange juice and stock. Mix well and bring to a boil.
6. Once boiled, reduce flame and simmer for 25 minutes.
7. Once cooked, add sweet corn and simmer for 10 more minutes.
SERVING
8. Serve along with pasta or steamed rice, garnished with watercress and sliced oranges.
1. In a medium sized wok, melt butter or heat oil.
2. Once hot, add garlic, bay leaf, orange rind and onions. Mix well and sauté on a medium flame till onions turn translucent.
3. Add fish chunks and sauté for 2 more minutes, while stirring continuously.
4. Add flour, salt and pepper and mix well. Cook on a medium flame for 1 minute, while stirring continuously.
5. Add tomatoes, orange juice and stock. Mix well and bring to a boil.
6. Once boiled, reduce flame and simmer for 25 minutes.
7. Once cooked, add sweet corn and simmer for 10 more minutes.
SERVING
8. Serve along with pasta or steamed rice, garnished with watercress and sliced oranges.
Chef
