*  Exported from  MasterCook  *

                         South Indian Fish Curry

Recipe By     : Ajay Shah
Serving Size  : 1    Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lb            Pomfret
   2                    Cans coconut milk
   1      pn            Turmeric
     1/2  ts            Cumin seeds
   3      md            Onions
   5      cm            Fresh ginger
   6                    Green chiles
   4      lg            Tomatoes
   1      ts            Vinegar
   3      tb            Butter (ghee is better)
                        Salt -- to taste
                        Cilantro leaves (optional)

Chop onions and tomatoes.

Make a paste of the turmeric, cumin, ginger, and chiles.

Clean and cut the fish into sensible pieces.

Heat the butter or ghee. Put in the onions, tomatoes, and the
spice-paste. Fry for 15 minutes.

Add the salt and 1 can of coconut milk. Cook for 5 minutes.

Put in the fish. Mix well and then put the vinegar and the last can
of coconut milk.

Bring to boil and remove from heat. Serve with rice. The garnishing
is strictly optional and to taste. Garnish with coriander leaves,
onion, and tomato slices and lemon wedges.

Notes:

This is from the Taj at Madras and if you like fish and coconut,
absolutely delicious.

The same recipe can be done with chicken and lamb as well. The
original recipe called for one fresh grated coconut or 2-1/2 cups of
dessicated coconut. The milk of the coconut is extracted in two
stages and are added in place of the cans of milk in the recipe
above. The coconut is added in the ghee with the onions and the spice
paste in the initial frying stage to make a richer gravy.

Difficulty    : rather high
Precision     : measure ingredients


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