2. Keep it whole. Rub salt, turmeric and red chilly powder. Smear it well. Keep the fish aside. 3. Grind coconut, green chillies, coriander into smooth paste (chutney), add lime juice. Mix thoroughly.

An imposing whole fish painted with bright red and green sauces graces almost every table at Contramar, a big, airy ...

Use a meatier-fleshed fish such as cod, hapuku or kahawai and gently cook it in the finished curry sauce just before serving. Adjust the amount of green curry paste according to taste and add ...

Remove from the heat, add fish sauce and lime juice and stir to combine. Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves.