Curried white fish

Yield: 4 Servings

Measure Ingredient
2 cups Desiccated coconut
2½ cup Boiling water
2½ cup Boiling water
750 grams Mackeral steaks; or similar firm fish
2 teaspoons Lemon juice rubbed over the fish
1 teaspoon Ground tumeric
1½ teaspoon Salt
2 smalls Onions finely sliced into very thin wafers
2 teaspoons Sqeezed garlic (ca. 4 knobs)
Some fresh ginger; slivered [he didn't say how much :) ] (up to)
10 Curry leaves (not bay leaves)
3 Hot green chillies; seeded and sliced and halved [optional]
2 tablespoons Ghee
Extra lime or lemon juice and salt if required for final seasoning


From: ianst@... (Ian Staples)

Date: Wed, 2 Mar 94 20:23:03 +1000 This recipe was discussed on ABC Radio [Australian Broadcasting Commission] in the "What's Cooking" segment of Queensland Sunday on 27 Feb 94.

The presenter of the recipe was John Morris who runs a catering service and butcher shop in Rockhampton, Qld, Australia.

First make "thick" and "thin" coconut milk if you don't have any on hand :-) Put 2 Cups desiccated coconut in a large bowl. Pour 2-½ Cups boiling water over, stand until cool enough to handle, squeeze and knead, drain off liquid - yields ca. 1-½ Cups "thick". Pour 2-½ Cups boiling water over [as above again] - yields ca. 2 Cups "thin".

Fry everything except the fish in the ghee over *low* heat until the onion is just cooked - N.B. do *not* brown, this is a *white* curry.

Add the 2 Cups "thin" coconut milk and stir until simmering, then poach the fish uncovered in this brew until it is cooked (ca. 10 minutes or so).

Once the fish is cooked, add 1 Cup of "thick" coconut milk and rewarm over low heat. Season with lime or lemon juice, and add more salt if needed.

Serve with plain white rice, with a nice chutney on the side.



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