South: Malabar Fish Poached In Coconut Milk

* Exported from MasterCook *

SOUTH: MALABAR FISH POACHED IN COCONUT MILK

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Indian Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
4 Fish filets (red snapper,
-sole, bass or whitefish) *
2 tb Fresh lemon juice
1/2 ts Salt, or to taste
1/2 ts Freshly ground pepper
2 1/2 tb Mild vegetable oil
1 tb Dried curry leaves (or 8
-fresh curry leaves), or
-minced cilantro
1 c Chopped onion
2 ts Grated fresh ginger
1 Or 2 fresh serrano chiles,
-stemmed, seeded, minced
1/4 ts Turmeric
1/2 ts Ground cumin
2 tb Unsweetened flaked coconut
1 1/2 c Coconut milk

* 1/2-inch thick and about 5-1/2 ounces each

This simple classic from the coastal region of
southern India makes an elegant entree for a fancy
dinner.

Place fish in a shallow dish and rub well with lemon
juice. Sprinkle with salt and pepper. Set aside to
marinate for at least 30 minutes.

Heat 1 1/2 tablespoons oil in a heavy frying pan over
medium-high heat. Add fish and cook until just opaque,
about 2 minutes per side. Remove with a slotted spoon
and set aside.

Heat remaining 1 tablespoon oil in the same pan. Add
curry leaves, onion, ginger, chiles and turmeric. Cook
until onion is soft, about 3 minutes. Add cumin,
coconut and coconut milk. Cook, uncovered, until sauce
is slightly thick, 8 to 10 minutes. Gently slip in
fish filets, cook 1 or 2 minutes and remove from heat.

Transfer fish to a heated platter. Spoon sauce over
and serve.

Note: Dried or fresh curry leaves are available at
Indian grocery stores.

PER SERVING: 920 calories, 69 g protein, 16 g
carbohydrate, 67 g fat (43 g saturated), 115 mg
cholesterol, 762 mg sodium, 4 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle,
6/24/93.



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