INGREDIENTS

INSTRUCTIONS

1. Ramove the head from the fish, & cut the fish into about 2-inch wide
pieces; do not cut along the belly.
2. Wash each piece of fish gently in cold water inside & out.
3. Add the salt to the garlic & crush to a pulp.
4. Heat the spice mixture on 100% (high) power for 1 1/2 minutes, stir &
set aside.
5. Put the water, coconut & tamarind into a 3 pint casserole, cover & cook
on 100% power for 6 minutes, stirring halfway through.
6. Add the spice mixture & garlic to the coconut mixture, stir & mix
thoroughly.
7. Arrange the pieces of fish in the coconut mixture in a single layer &
spoon some of it over the fish. Cover as before & cook on 50% (medium)
power for 6 minutes, reposition peices in dish after every 2 minutes. (Add
lemon juice during this time if using instead of tamarind.)
8. Set dish aside for 5 minutes before serving.
Recipe By     : The Complete Indian Cookbook
Posted to FOODWINE Digest 25 November 96
Date:    Mon, 25 Nov 1996 18:27:41 -0500
From:    Randee Fried <Noellekk@AOL.COM>
NOTES : A popular Saraswat recipe converted for the microwave. It is
traditionally known as "Amshi-Tikshi," meaning sour-hot. The quantity of
chili
powder, however, can be adjusted to suit individual taste.
For microwave ovens lower than 700 watts: 500 watts: add 40 seconds to
every
minute stated in recipe.  600 watts: add 20 seconds to every minute stated
in
recipe.  650 watts: only a slight increase in overall time necessary.

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