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Malabar Fish Poached In Coconut Milk

4 Fish filets (red snapper, sole, bass or whitefish) *
2 tb Fresh lemon juice
1/2 ts Salt, or to taste
1/2 ts Freshly ground pepper
2 1/2 tb Mild vegetable oil
1 tb Dried curry leaves (or 8 fresh curry leaves), or minced cilantro
1 c Chopped onion
2 ts Grated fresh ginger
1 Or 2 fresh serrano chiles, stemmed, seeded, minced
1/4 ts Turmeric
1/2 ts Ground cumin
2 tb Unsweetened flaked coconut
1 1/2 c Coconut milk

* 1/2-inch thick and about 5-1/2 ounces each

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.

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