Recipe#10989

Title: Curried Whitefish

Newsgroups: rec.food.recipes 
 From: ianst@qdpii.ind.dpi.qld.gov.au (Ian Staples) 
 Subject: Curried White Fish 
 Message-ID: <9403021029.AA01822@dpi-gw.dpi.qld.gov.au> 
 Date: Wed, 2 Mar 94 20:23:03 +1000 

This recipe was discussed on ABC Radio [Australian Broadcasting Commission] 
 in the "What's Cooking" segment of Queensland Sunday on 27 Feb 94.
 The presenter of the recipe was John Morris who runs a catering service
 and butcher shop in Rockhampton, Qld, Australia.
 First make "thick" and "thin" coconut milk if you don't have any on hand :-)
     2 Cups desiccated coconut in a large bowl
 2 1/2 Cups boiling water poured over, stand until cool enough to handle,
            squeeze and knead, drain off liquid - yields ca. 1 1/2 Cups "thick"
 2 1/2 Cups boiling water ... [as above again]  - yields ca. 2 Cups "thin"
 Ingredients:
 750 g mackeral steaks, or similar firm fish
 2 t lemon juice rubbed over the fish
 1 t ground tumeric
 1 1/2 t salt
 2 small onions finely *sliced* into very thin wafers
 2 t sqeezed garlic (ca. 4 knobs)
 Some fresh ginger, slivered [he didn't say how much :) ]
 8 to 10 *curry* leaves (NOT bay leaves)
 3 hot green chillies, seeded and sliced and halved [optional]
 2 T ghee
 Extra lime or lemon juice and salt if required for final seasoning
 Method:
 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.