*  Exported from  MasterCook  *
 
                SOUTH: MALABAR FISH POACHED IN COCONUT MILK
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Indian                           Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
 
   * 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -