| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Indian |
Seafood |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Pomfret (I've done it with |
|
|
Pomfret It's s — fish |
| 2 |
cn |
Coconut milk |
|
pn |
Turmeric |
| 1/2 |
ts |
Cumin seeds |
| 3 |
md |
Onions |
| 1 |
|
5-cm piece of ginger |
| 6 |
|
Green chilies |
| 4 |
lg |
Tomatoes |
| 1 |
ts |
Vinegar |
| 3 |
tb |
Butter (ghee is better) |
|
|
Salt to taste |
|
|
Coriander (cilantro) leaves |
|
|
(optional) |
INSTRUCTIONS
1. Chop onions and tomatoes.
2. Make a paste of the turmeric, cumin, ginger and chillies.
3. Clean and cut the fish into sensible pieces.
1. Heat the butter/ghee. Put in the onions, tomatoes and the spice-paste.
Fry for 15 minutes.
2. Add the salt and one can of coconut milk. Cook for five minutes.
3. Put in the fish. Mix well and then put the vinegar and the last can of
coconut milk.
4. Bring to boil and remove from heat. Serve with rice. The garnishing is
strictly optional and to taste. Garnish with coriander leaves, onion and
tomato slices and lemon wedges.
Author's Notes: This is from the Taj at Madras and if you like fish and
coconut, absolutely delicious.
The same recipe can be done with chicken and lamb as well. The original
recipe called for one fresh grated coconut or 2 \)12 cups of dessicated
coconut. The milk of the coconut is extracted in two stages and are added
in place of the cans of milk in the recipe above. The coconut is added in
the ghee with the onions and the spice paste in the initial frying stage to
make a richer gravy.
Difficulty : rather high. Precision
: measure ingredients.
Posted to Master Cook Recipes List, Digest #115
Date: Tue, 11 Jun 1996 14:58:01 -0400
From: kmeade@ids2.idsonline.com (The Meades)
Recipe By : Ajay Shah (213)734-3930
From: Thailand The Beautiful Cookbook.Date: Tue, 11 Jun 1996 14:58:01 -0400
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