This recipe will serve 4 people, and this is a real treat for someone who loves fried food.

What You Need

• Oil for frying
• 1 lb sole or plaice fillets, skinned, boned, and cut into 1-inch strips
• Seasoned flour
• 1 egg, beaten
• ¾ cup shredded coconut
• 1 tbsp vegetable oil
• 1 tsp grated fresh ginger
• ¼ tsp chili powder
• 1 red chili, seeded and finely chopped
• 1 tsp ground coriander
• ½ tsp ground nutmeg
• 1 clove garlic, crushed
• 2 tbsps tomato paste
• 2 tbsps tomato chutney
• 2 tbsps dark soy sauce
• 2 tbsp lemon juice
• 2 tbsp water
• 1 tsp brown sugar
• Salt and pepper

1. In a frying pan, heat about 2 inches of oil to 385 degrees. Toss the fish strips in the seasoned flour and then dip them into the beaten egg. Roll them in the shredded coconut and shake off the excess.
2. Fry the fish, a few pieces at a time, in the hot oil and drain them on the paper towel. Keep warm
3. Heat the 1tbsp oil in a wok or frying pan and fry the ginger, red chili, spices and garlic, for about 2 minutes.
4. Add the remaining ingredients and simmer for an additional 3 minutes. Serve the fish, with the sauce handed round separately.

Time needed: prep time is 30 minutes, cook time is 30 minutes