*  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.
 


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