Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Fish Curry
Serves 4

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From The Book of Jewish Food

1/2 fresh coconut, brown skin removed and cut into pieces, or 1 cup dried coconut and 1/2 cup coconut milk
2 cups fresh coriander
1 or 2 green chilies, cut open and seeded
1/2 teaspoon baking powder
1 teaspon cumin
6 or 7 garlic cloves, crushed in a press
3 tablesoons sesame, peanut, or vegetable oil
1/2 teaspoon turmeric
Juice of 1/2 lime or lemon
1 1/2 lbs. white fish fillets
Put the coconut, or dried cocnut and coconut milk, in the food processor with the coriander, chilies, and cumin, and blend to a paste.
Fry the garlic in the oil very quickly until it is only barely colored. Add the turmeric and the coconut paste and stir for a minute or two.
Add about 2 cups of water, the lime or lemon juice, and some salt. Stir and bring to a boil, then put in the fish and simmer for about 10 to 15 minutes, or until the fish is cooked.
Serve hot with rice.