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Curried White Fish

2 c Desiccated coconut
2 1/2 c Boiling water
2 1/2 c Boiling water
750 g Mackeral steaks; or similar firm fish
2 ts Lemon juice rubbed over the fish
1 ts Ground tumeric
1 1/2 ts Salt
2 sm Onions finely sliced into very thin wafers
2 ts Sqeezed garlic (ca. 4 knobs)
Some fresh ginger; slivered
8 -(up to) 10 Curry leaves (not bay leaves)
3 Hot green chillies; seeded and sliced and halved [optional]
2 tb Ghee
Extra lime or lemon juice and salt if required for final seasoning

First make "thick" and "thin" coconut milk if you don't have any on hand :-) Put 2 Cups desiccated coconut in a large bowl. Pour 2-1/2 Cups boiling water over, stand until cool enough to handle, squeeze and knead, drain off liquid - yields ca. 1-1/2 Cups "thick". Pour 2-1/2 Cups boiling water over [as above again] - yields ca. 2 Cups "thin".

Fry everything except the fish in the ghee over *low* heat until the onion is just cooked - N.B. do *not* brown, this is a *white* curry.

Add the 2 Cups "thin" coconut milk and stir until simmering, then poach the fish uncovered in this brew until it is cooked (ca. 10 minutes or so).

Once the fish is cooked, add 1 Cup of "thick" coconut milk and rewarm over low heat. Season with lime or lemon juice, and add more salt if needed.

Serve with plain white rice, with a nice chutney on the side.


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