Fish Cannelloni with Coconut Milk and Coriander Recipe

Ingredients:

• 12-16 Cannelloni pasta tubes
• 500g of white fish fillets, cut into small pieces
• 400ml of coconut milk
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 tablespoons of olive oil
• 1 tablespoon of coriander seeds, crushed
• 2 tablespoons of fresh coriander, chopped
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions:

1. Preheat your oven to 190°C/375°F/gas mark 5.
2. In a large frying pan, heat the olive oil over medium-high heat. Add the chopped onion and garlic, and cook for 2-3 minutes until the onions are softened.
3. Add the fish to the pan and cook for 5-6 minutes until the fish is golden brown and cooked through.
4. Stir in the coconut milk, crushed coriander seeds, salt, and black pepper, and bring to a simmer.
5. Simmer for 5-7 minutes until the sauce has thickened slightly. Stir in the fresh coriander.
6. Using a piping bag, fill each cannelloni tube with the fish mixture. Arrange the filled tubes in a baking dish.
7. Cover the baking dish with foil and bake for 25-30 minutes.
8. Remove the foil and bake for another 10-15 minutes until the cannelloni is golden brown and crispy.
9. Serve hot, garnished with extra fresh coriander.

Verdict:

The combination of fish, coconut milk, and coriander creates a mouth-watering flavor that is perfectly complemented by the crispy cannelloni. This dish is perfect for a special occasion or a cozy dinner at home.

Serving Suggestions:

Serve with a refreshing salad of mixed greens, cucumbers, and cherry tomatoes. A glass of chilled white wine would be the perfect accompaniment to this dish.