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
4 tablespoons lime juice
4 tablespoons fresh lemon juice
4 oz. fresh coconut, grated
1 red pepper, white pith removed, seeded and shredded
1 green pepper, white pith removed, seeded and shredded
2 bananas, thinly sliced
4 medium sized tomatoes, chopped
1 cucumber, peeled and diced
4 oz. canned pineapple, drained and chopped
DRESSING
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground cumin
1 green chilli, finely minced
1 garlic clove, crushed
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.
