Yield: 4 servings
|1½ pounds||Steaks of salmon; monk fish or shark|
|2 \N||Floz coconut; vegetable or corn|
|\N \N||; oil|
|6 ounces||Onion; finely chopped|
|5 larges||Or 8 small cloves garlic; peeled and crushed|
|4 teaspoons||Ground coriander|
|½ teaspoon||Chilli powder; up to 1|
|1 teaspoon||Ground turmeric|
|2 ounces||Coconut milk powder|
|8 \N||Floz hot water|
|1 teaspoon||Tamarind concentrate or 1 1/2tbsp lime|
|\N \N||; juice|
Remove the scales from the fish, but leave the skin on. Halve the steaks lengthways and lay them on a large plate in a single layer. Sprinkle half the salt on the steaks and set aside for 20 minutes.
Heat the oil over a medium heat in a wide, shallow pan large enough to hold the fish in a single layer. Add the onions and fry until they are a pale golden colour, 8-9 minutes. Stir frequently.
Add the garlic and fry for 30 seconds. Add the coriander and fry for 1 minute, stirring constantly. Stir in the chilli powder and turmeric. Blend the coconut milk powder with the hot water and add it to the spices. Add the tamarind or lime juice, and remaining salt and simmer gently for 2-3 minutes or until tamarind has dissolved.
Arrange the fish in the pan in a single layer. Cover and simmer for 5 minutes. Turn the fish over, re-cover and simmer for a further 5 minutes.
Remove from the heat and serve with plain boiled rice, mung bean usal and a carrot salad.
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Carlton Food Network
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