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Red Snapper in Coconut Sauce

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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Dairy Indian Seafood 4 Servings

INGREDIENTS

3 tb Canola oil
1 md Onion; halved and thinly sliced
2 Cloves garlic; minced or pressed
1 Quarter-size slice fresh ginger; peeled and finely minced
1 sm Whole fresh red or green chiles; up to 2, cored, seeded,finely minced
1 ts 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 ts Ground turmeric
1/4 ts Ground cumin
1/8 ts 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 ts Salt or to taste
2 tb 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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