Title: Coconut Fish Curry
Categories: Main dish, Fish
Yield: 4 Servings

650 g Thick white fish fillets
2 ts Lemon juice
1 ts Cumin seeds
1/2 ts Fennel seeds
1/2 c Desiccated cocunt
2 Piece ginger chopped (2cm)
2 Dried chillies, soaked for
15 minutes in hot water
2 Cloves garlic
1 md Onion
3/4 ts Turmeric
2 ts Tamarind concentrate
2 tb Butter
1 1/2 c Water
2 tb Chopped coriander

Preparation time: 20 minutes Cooking time: 12 minutes

Cut across the fillets to make thick slices. Sprinkle with lemon juice and
set aside. Toast the cumin, fennel seeds and coconut in a dry pan until
lightly golden and aromatic. Grind to a powder in a spice grinder. Grind
the ginger, chillies, garlic and onion to a paste and add the ground
spices, turmeric and tamarind. Fry the prepared seasoning paste in the
butter for 1.5-2 minutes, stirring. Add water and bring to boil. Simmer for
6 minutes. Add the fish with half the coriander. Simmer gently until the
fish is tender, about 6 minutes. Serve with rice, garnishing with the
remaining coriander.
Posted to EAT-L Digest 26 October 96

Date: Mon, 28 Oct 1996 00:00:24 +1000

From: "I. Chaudhary"