South: malabar fish poached in coconut milk
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 4 | Fish filets (red snapper, sole, bass or whitefish) * | |
| 2 | tablespoons | Fresh lemon juice |
| ½ | teaspoon | Salt, or to taste |
| ½ | teaspoon | Freshly ground pepper |
| 2½ | tablespoon | Mild vegetable oil |
| 1 | tablespoon | Dried curry leaves (or 8 fresh curry leaves), or minced cilantro |
| 1 | cup | Chopped onion |
| 2 | teaspoons | Grated fresh ginger |
| 1 | Or 2 fresh serrano chiles, stemmed, seeded, minced | |
| ¼ | teaspoon | Turmeric |
| ½ | teaspoon | Ground cumin |
| 2 | tablespoons | Unsweetened flaked coconut |
| 1½ | cup | Coconut milk |
Directions
* ½-inch thick and about 5-½ 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 1½ 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.