Ingredients Jump to Instructions ↓

  1. 4 fish filets -- (red snapper, sole, -- bass or -- whitefish)

  2. 2 tablespoons fresh lemon juice

  3. 1/2 teaspoon salt -- or to taste

  4. 1/2 teaspoon freshly ground pepper

  5. 2 1/2 tablespoons mild vegetable oil

  6. 1 tablespoon dried curry leaves -- or minced cilantro leaves

  7. 1 cup chopped onion

  8. 2 teaspoons grated fresh ginger

  9. 1 fresh serrano chiles -- stemmed, seeded, (1 to 2) -- minced

  10. 1/4 teaspoon turmeric

  11. 1/2 teaspoon ground cumin

  12. 2 tablespoons unsweetened flaked coconut

  13. 1 1/2 cups coconut milk

Instructions Jump to Ingredients ↑

  1. Preparation : * 1/2-inch thick and about 5-1/2 ounces each This simple classic from the coastal region of southern India makes an elegant entree for a fancy dinner. Place fish in a shallow dish and rub well with lemon juice. Sprinkle with salt and pepper. Set aside to marinate for at least 30 minutes. Heat 1 1/2 tablespoons oil in a heavy frying pan over medium-high heat. Add fish and cook until just opaque, about 2 minutes per side. Remove with a slotted spoon and set aside. Heat remaining 1 tablespoon oil in the same pan. Add curry leaves, onion, ginger, chiles and turmeric. Cook until onion is soft, about 3 minutes. Add cumin, coconut and coconut milk. Cook, uncovered, until sauce is slightly thick, 8 to 10 minutes. Gently slip in fish filets, cook 1 or 2 minutes and remove from heat. Transfer fish to a heated platter. Spoon sauce over and serve. Note: Dried or fresh curry leaves are available at Indian grocery stores. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.


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