Red snapper in coconut sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Canola oil |
| 1 | medium | Onion; halved and thinly sliced |
| 2 | Cloves garlic; minced or pressed | |
| 1 | Quarter-size slice fresh ginger; peeled and finely minced | |
| 1 | small | Whole fresh red or green chiles; up to 2, cored, seeded,finely minced |
| 1 | teaspoon | Minced lemongrass; (about 1/2 stalk), up to 2 |
| 1 | 1-inch piece cinnamon stick | |
| 2 | Whole cloves | |
| 3 | Whole green cardamom pods | |
| ¼ | teaspoon | Ground turmeric |
| ¼ | teaspoon | Ground cumin |
| ⅛ | teaspoon | Freshly ground black pepper |
| 1½ | cup | Coconut milk; preferably low-fat |
| 1 | pounds | Red snapper fillet; cut in 1inch pieces, OR large shrimp, peeled and deveined, , up to 1-1/4 |
| ½ | teaspoon | Salt or to taste |
| 2 | tablespoons | Shredded fresh cilantro leaves |
| Yellow or red chile or bell pepper flower; (for garnish) | ||
| Fresh lime wedges | ||
Directions
In a wok, heat the oil over medium heat. Add the onion, garlic, ginger, chiles and lemongrass. Cook, stirring constantly, until the onions turn golden, 3 to 4 minutes. Add the six spices and continue stirring 1 to 2 minutes. Add the coconut milk, bring the mixture to a boil, cover the pan and reduce the heat to low. Simmer 5 minutes, stirring once or twice.
Remove the lid, gently stir in the fish and salt, cover and cook over low heat for 8 to 10 minutes or just until the fish is cooked through. Taste the sauce for seasoning. The spices can be removed at this point or you can allow the diners to do so with their own portions. Pour the fish and sauce into an attractive serving bowl; garnish with cilantro, chile and lime wedges. Serve at once with rice.
Cal. 317/ Total fat 17g/ Sat. 1g/ Chol. 52mg/ Sdm. 392mg/ Carbo. 10g/ Prot.
30g/ Om-3 .4g -recipe created by Susan Fuller Slack CCP NOTES : Seafood Alternatives: catfish, haddock, cod fillets This easy curry is an intriguing blend of mouth-watering aromas and spicy flavors. If you like, dry-roast the spices then grind them in an electric spice grinder before adding them. Grinding the spices intensifies their flavor. Serve the curry with cooked Indian basmati rice or Jasmine rice.
Recipe by:
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 28, 1998