Recipe - Curried White Fish

2 cup Desiccated coconut
2 One half cup Boiling water
2 One half cup Boiling water

INGREDIENTS
750 g Mackeral steaks; or similar
firm fish
2 teaspoon Lemon juice rubbed over the
fish
1 teaspoon Ground tumeric
1 One half teaspoon Salt
2 small Onions finely cut or sliced up
into very thin wafers
2 teaspoon Sqeezed garlic (ca. 4 knobs)
Some fresh ginger; slivered
[he didn't say how much :)
]
8 (up to)
10 Curry leaves (not bay
leaves)
3 Hot green chillies; seeded
and cut or sliced up and halved
[optional]
2 tablespoon Ghee
Extra lime or lemon juice
and salt if required for
final seasoning

From: ianst@qdpii.ind.dpi.qld.gov.au (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 2One half Cups boiling
water over, stand until cool enough to handle, squeeze and knead, drain off
liquid yields ca. 1One half Cups "thick". Pour 2One half 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.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.