South: Malabar Fish Poached In Coconut Milk Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
4: Fish filets, (red snapper, sole, bass or whitefish) *
2 tbsp: Fresh lemon juice,
1/2 tsp: Salt, or to taste
1/2 tsp: Freshly ground pepper,
2 1/2 tbsp: Mild vegetable oil,
1 tbsp: Dried curry leaves, (or 8 fresh curry leaves), or minced cilantro
1 cup: Chopped onion,
2 tsp: Grated fresh ginger,
1: Or 2 fresh serrano chiles, stemmed, seeded, minced
1/4 tsp: Turmeric,
1/2 tsp: Ground cumin,
2 tbsp: Unsweetened flaked coconut,
1 1/2 cup: Coconut milk,
Directions:
* 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.
Source from luhu.jp
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.
Source from luhu.jp