South: malabar fish poached in coconut milk
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South: malabar fish poached in coconut milk
  Fish    Coconut    Indian  
Last updated 6/12/2012 1:23:46 AM. Recipe ID 57005. Report a problem with this recipe.
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      Title: South: malabar fish poached in coconut milk
 Categories: Indian, Fish
      Yield: 2 Servings
 
           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.
 




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Recipe ID 57005 (Apr 03, 2005)

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