1/2 cup coconut meat
5.5 oz coconut milk (or coconut cream)
1 Tb corriander seeds
1 Tb cumin seeds
1 Tb fresh cilantro leaves
1 Tb distilled white vinegar
1 tsp corriander powder
1 tsp cumin powder
1 tsp salt
pepper to taste
water for processing
16 oz boneless skinnless frozen white ruffy fish (don't thaw)
Directions:
1) Pre-heat oven to 375F
2) In a blender or food processor puree all the ingredients except the fish until smooth. You may need to add a little water to dilute it. Process until a smooth texture.
3) Put the fish in a baking dish and pour the mixture over the fish. Squeeze the juice of 1/2 a lemon over the fish.
4) Cover the dish with foil to keep it moist.
5) Bake for 15-20 minutes