Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Fish Curry
Serves 4
| 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 |
| salt |
| 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. |
