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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!
  Fish fillets 1 1⁄2 Pound, cooked, skinned and roughly chopped
  Lime juice 4 Tablespoon
  Fresh lemon juice 4 Tablespoon
  Fresh coconut 4 Ounce, grated
  Red pepper 1 , white pith removed, seeded and shredded
  Green pepper To Taste, white pith removed, seeded and shredded
  Bananas 2 , thinly sliced
  Tomatoes 4 Medium, chopped
  Cucumber 1 , peeled and diced
  Canned pineapple 4 Ounce, drained and chopped
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Green chili 1 , finely minced
  Garlic 1 Clove (5 gm), crushed
  Sour cream 5 Fluid Ounce
  Single flight cream 2 Tablespoon

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.

Recipe Summary

Side Dish

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