*  Exported from  MasterCook  *
                          South Indian Fish Curry
 Recipe By     : Ajay Shah (213)734-3930
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      lbs           pomfret (I've done it with pomfret. It’s s -- fish
    2      cans          coconut milk
           pinch         of turmeric
      1/2  tsp           cumin seeds
    3                    medium onions
    5      cm            piece of ginger
    6                    green chilies
    4                    large tomatoes
    1      tsp           vinegar
    3      Tbls          butter (ghee is better, ghee == clarified
                         salt to taste
                         coriander (cilantro) leaves (optional)
 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.
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