Coconut fish curry
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Coconut fish curry
  Coconut    Fish    Curry  
Last updated 6/12/2012 1:17:05 AM. Recipe ID 47273. Report a problem with this recipe.
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      Title: Coconut fish curry
 Categories: Main dish, Fish
      Yield: 4 Servings
    650 g  Thick white fish fillets
      2 ts Lemon juice
      1 ts Cumin seeds
    1/2 ts Fennel seeds
    1/2 c  Desiccated cocunt
      2    Piece ginger chopped (2cm)
      2    Dried chillies, soaked for
           15 minutes in hot water
      2    Cloves garlic
      1 md Onion
    3/4 ts Turmeric
      2 ts Tamarind concentrate
      2 tb Butter
  1 1/2 c  Water
      2 tb Chopped coriander
  Preparation time: 20 minutes Cooking time: 12 minutes
  Cut across the fillets to make thick slices. Sprinkle with lemon
  juice and set aside. Toast the cumin, fennel seeds and coconut in a
  dry pan until lightly golden and aromatic. Grind to a powder in a
  spice grinder. Grind the ginger, chillies, garlic and onion to a
  paste and add the ground spices, turmeric and tamarind. Fry the
  prepared seasoning paste in the butter for 1.5-2 minutes, stirring.
  Add water and bring to boil. Simmer for 6 minutes. Add the fish with
  half the coriander. Simmer gently until the fish is tender, about 6
  minutes. Serve with rice, garnishing with the remaining coriander.

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Recipe ID 47273 (Apr 03, 2005)

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