| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Indian | Seafood | 4 | Servings |
INGREDIENTS
| 3 | T | Canola oil |
| 1 | Onion, halved and thinly | |
| sliced | ||
| 2 | Cloves garlic, minced or | |
| pressed | ||
| 1 | Quarter-size slice fresh | |
| ginger peeled and finely | ||
| minced | ||
| 1 | Whole fresh red or green | |
| chiles up to 2 cored | ||
| seededfinely minced | ||
| 1 | t | Minced lemongrass, about |
| 1/2 stalk up to 2 | ||
| 1 | 1-inch piece cinnamon stick | |
| 2 | Whole cloves | |
| 3 | Whole green cardamom pods | |
| 1/4 | t | Ground turmeric |
| 1/4 | t | Ground cumin |
| 1/8 | t | Freshly ground black pepper |
| 1 1/2 | c | Coconut milk, preferably |
| low-fat | ||
| 1 | lb | Red snapper fillet, cut in |
| 1inch pieces OR large | ||
| shrimp peeled and | ||
| deveined up to 1-1/4 | ||
| 1/2 | t | Salt or to taste |
| 2 | T | Shredded fresh cilantro |
| leaves | ||
| Yellow or red chile or bell | ||
| pepper flower for | ||
| garnish | ||
| Fresh lime wedges |
INSTRUCTIONS
In a wok, heat the oil over medium heat. Add the onion, garlic, ginger, chiles and lemongrass. Cook, stirring constantly, until the onions turn golden, 3 to 4 minutes. Add the six spices and continue stirring 1 to 2 minutes. Add the coconut milk, bring the mixture to a boil, cover the pan and reduce the heat to low. Simmer 5 minutes, stirring once or twice. Remove the lid, gently stir in the fish and salt, cover and cook over low heat for 8 to 10 minutes or just until the fish is cooked through. Taste the sauce for seasoning. The spices can be removed at this point or you can allow the diners to do so with their own portions. Pour the fish and sauce into an attractive serving bowl; garnish with cilantro, chile and lime wedges. Serve at once with rice. Cal. 317/ Total fat 17g/ Sat. 1g/ Chol. 52mg/ Sdm. 392mg/ Carbo. 10g/ Prot. 30g/ Om-3 .4g -recipe created by Susan Fuller Slack CCP NOTES : Seafood Alternatives: catfish, haddock, cod fillets This easy curry is an intriguing blend of mouth-watering aromas and spicy flavors. If you like, dry-roast the spices then grind them in an electric spice grinder before adding them. Grinding the spices intensifies their flavor. Serve the curry with cooked Indian basmati rice or Jasmine rice. Recipe by: http://www.simplyseafood.com Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 341
Calories From Fat: 285
Total Fat: 33.2g
Cholesterol: 26mg
Sodium: 618.2mg
Potassium: 344.8mg
Carbohydrates: 7.7g
Fiber: 1.1g
Sugar: 1.3g
Protein: 6.9g