Recipe - Red Snapper In Coconut Sauce

3 tablespoon Canola oil
1 md Onion; halved and thinly
cut or sliced up
2 Cloves garlic; minced or
pressed
1 Quartersize 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
One half stalk), up to 2
1 1inch piece cinnamon stick
2 Whole cloves
3 Whole green cardamom pods
One fourth teaspoon Ground turmeric
One fourth teaspoon Ground cumin
1/8 teaspoon Freshly ground black pepper
1 One half cup Coconut milk; preferably
lowfat
1 pound Red snapper fillet; cut in
1inch pieces, OR large
shrimp, peeled and
deveined, , up to 11/4
One half teaspoon Salt or to taste
2 tablespoon Shredded fresh cilantro
leaves
Yellow or red chile or bell
pepper flower; (for
garnish)
Fresh lime wedges

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/ Om3 .4g recipe created by Susan Fuller Slack CCP

NOTES : Seafood Alternatives: catfish, haddock, cod fillets This easy curry
is an intriguing blend of mouthwatering aromas and spicy flavors. If you
like, dryroast 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: http://www.simplyseafood.com

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
28, 1998