1-1/2
-------
1/2
1
-------
1-1/4
14
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2
2
2
2
10
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1/3
3
1/2
5
13
1
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#
---
t
t
---
#
oz
---
T
t
T
cl
---
c
T
t
oz
c
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Fish (1)
-- Marinade
Salt
Turmeric
--Vegies
Onion
Tomato
-- Spice mix
Coriander seed
Cumin seed
Sesame seed
Garlic
Curry leaves (2)
----------
Cilantro
Oil
Mustard seed
Red Chili dry (2)
Coconut cream (3)
Water
|
PREP - (55 min)
- Cut FISH into bite size chunks. Salt it lightly and
stir in Turmeric. Let marinate while you prep the rest.
- Quarter ONIONS lengthwise and slice fairly thin crosswise.
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Cut into 1/4 inch dice.
- Separately dry toast Cumin and Coriander until
aromatic and darkened just a shade. Dry toast SESAME until
light golden. Let all cool well and grind together.
- Crush GARLIC and chop fine. add to spices along with
Curry Leaves.
- Chop CILANTRO course, 1/3 cup lightly packed.
- If you want some hotness, cap one or more of the Red Chilis.
RUN - (40 min)
- Heat OIL, stir in Mustard Seeds and when they begin
to pop stir in (whole) Dried Chilis. Stir until they puff and
darken some but are still red, then stir in Onions. Fry
stirring until onions are uniformly light golden.
- Stir in Spices mix and fry for a minute or so, then stir in
Tomatoes and fry stirring until soft and liquid is mostly
evaporated.
- Pour in 1/2 the Coconut Cream and cook for a few minutes,
then stir in the Fish, the rest of the Coconut Cream
and 1 c Water. Simmer covered until fish is cooked, 5 to
10 minutes depending on fish.
- Stir in Cilantro, bring back to a simmer and serve with
steamed rice. Thai Jasmine is good for this southern region, where
Basmati is little used.
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