Amarula Spicy Fish

• 2 12-3 lbs tail end cape salmon fillets, 20cm long (Kingklip also can be used)
• seasoned sea salt
• 3 large mangoes, cubed
• 4 medium bananas, slices
• 2 tablespoons Amarula cream liqueur
• 2 tablespoons flour
• 1 teaspoon curry powder, of fish masala (medium curry powder of fish masala)
• 1 pinch cayenne pepper
• 14 cup melted butter
• 2 crushed garlic cloves
• 200 g spicy curry sauce (Spicy Curry basting sauce is called for)
• 12 cup desiccated coconut
• 12 teaspoon turmeric
• fresh coriander leaves (to garnish)

1. Divide each fishtail fillet in half along the length; just follow the natural dividing line.
2. Slice each into three even-sized strips, again working lengthways.
3. Leave about 2cm at the widest part uncut (as one would do for koeksisters).
4. Plait each fillet; Secure the ends with a strip of chive.
5. Season, cover and chill in the refrigerator.
6. Toss the fruit with the Amarula Cream in a large ovenproof dish.
7. Dip the fish fillets in a mixture of flour, curry powder and cayenne; Lay on the fruit.
8. Brush the fish with a mixture of melted butter and crushed garlic.
9. Pour the Spicy Curry basting sauce evenly over the dish.
10. Rub the coconut and turmeric together on a piece of greaseproof paper until the coconut is golden, Sprinkle over the fish.
11. May be pre-prepared to this stage, covered and refrigerated.
12. Bake at 180 deg C = 350 deg F for 25-30 minutes or until fish is done (a friend and fish "expert" recently informed me that if fish flakes, it is actually overcooked).
13. Garnish with fresh dhunia.
14. Suggested to serve with rice pilaf, hardboiled saffron eggs and salad sambals.

salmon, salt, mangoes, bananas, amarula cream liqueur, flour, curry powder, cayenne pepper, butter, garlic, curry sauce, coconut, turmeric, fresh coriander

Taken from www.food.com/recipe/amarula-spicy-fish-220648 (may not work)