Recipe - Coconut Fish Curry

650 g Thick white fish fillets
2 teaspoon Lemon juice
1 teaspoon Cumin seeds
One half teaspoon Fennel seeds
One half cup Desiccated cocunt
2 Piece ginger chopped (2cm)
2 Dried chillies, soaked for
15 minutes in hot water
2 Cloves garlic
1 md Onion
Three fourths teaspoon Turmeric
2 teaspoon Tamarind concentrate
2 tablespoon Butter
1 One half cup Water
2 tablespoon 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 1.52 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 EATL Digest 26 October 96

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

From: "I. Chaudhary" imranc@ONTHENET.COM.AU