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- Ingredients
- Recipe
- Dogfish in slices or high-ranked fish1 kg
- Black Pepper1 dessert spoon
- Salt1 teaspoon
- Lemon juice1 unit(s)
- Onion slices2 unit(s)
- Half moon tomatoes2 unit(s)
- Sliced red, green or yellow peppers3 unit(s)
- Coconut Milk200 g
- Coriander1 tablespoon
- Palm oil3 teaspoon
- Garlic to taste
- In a refractory container, season the dogfish with black pepper, salt, lemon juice and seasoning of your choice.
- In a pan, make layers with a little onion, dogfish, tomato and pepper.
- Repeat the layers, sprinkling salt or seasoning of your choice.
- Drizzle with coconut milk and finish with cilantro or seasoning of your choice.
- Cook, over low heat, with the pan covered, for about 30 minutes, or until the fish is tender and serve.
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