| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains, Dairy |
Indian |
Indian, Fish |
2 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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