Kokonda Recipe
Kokonda! Were you looking for a tasty and filling seafood salad that you can serve for a dinner party? Then Kokonda is definitely the recipe for you. Try it!
Ingredients
| 1 1/2 lb. white fish fillets, cooked, skinned and roughly chopped | ||
| Lime juice | 4 Tablespoon | |
| Lemon juice | 4 Tablespoon | |
| Coconut | 4 Ounce, grated | |
| 1 red pepper, white pith removed, seeded and shredded | ||
| 1 green pepper, white pith removed, seeded and shredded | ||
| Bananas | 2 , thinly sliced | |
| Tomatoes | 4 Medium, chopped | |
| 1 cucumber, peeled and diced | ||
| Pineapple | 4 Ounce, chopped | |
| Salt | 1 Teaspoon (DRESSING) | |
| Black pepper | 1/2 Teaspoon (DRESSING) | |
| Ground cumin | 1/8 Teaspoon (DRESSING) | |
| 1 green chilli, finely minced | ||
| Garlic | 1 Clove (5gm), crushed (DRESSING) | |
| 5 fl. oz. sour cream | ||
| 2 tablespoons single flight cream | ||
Directions
In a medium sized dish, mix together the fish and lime and lemon juices.
Set the mixture aside to marinate in a cool place for 1 hour, basting occasionally.
Drain the fish, reserving 1 tablespoon of the marinade.
Place the fish in a serving bowl and add the remaining salad ingredients.
Toss well and set aside.
To make the dressing, place the reserved marinade and the dressing ingredients in a small mixing bowl.
Blend the dressing thoroughly and pour it over the salad.
Toss well and chill in the refrigerator for 1 hour.
Remove the salad from the refrigerator and toss well before serving.
Set the mixture aside to marinate in a cool place for 1 hour, basting occasionally.
Drain the fish, reserving 1 tablespoon of the marinade.
Place the fish in a serving bowl and add the remaining salad ingredients.
Toss well and set aside.
To make the dressing, place the reserved marinade and the dressing ingredients in a small mixing bowl.
Blend the dressing thoroughly and pour it over the salad.
Toss well and chill in the refrigerator for 1 hour.
Remove the salad from the refrigerator and toss well before serving.
Chef
