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Рецепт Curried White Fish
by Global Cookbook

Curried White Fish
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Ингредиенты

  • 2 c. Desiccated coconut
  • 2 1/2 c. Boiling water
  • 2 1/2 c. Boiling water
  • 750 gm Mackeral steaks, or possibly similar hard fish
  • 2 tsp Lemon juice rubbed over the fish
  • 1 tsp Grnd tumeric
  • 1 1/2 tsp Salt
  • 2 sm Onions finely sliced into very thin wafers
  • 2 tsp Sqeezed garlic (ca. 4 knobs) Some fresh ginger, slivered [he didn't say how much :)
  • 8 x -(up to)
  • 10 x Curry leaves (not bay leaves)
  • 3 x Warm green chillies, seeded and sliced and halved [optional]
  • 2 Tbsp. Ghee Extra lime or possibly lemon juice and salt if required for final seasoning

Инструкции

  1. In the "What's Cooking" segment of Queensland Sunday on 27 Feb 94.
  2. The presenter of the recipe was John Morris who runs a catering service and butcher shop in Rockhampton, Qld, Australia.
  3. First make "thick" and "thin" coconut lowfat milk if you do not have any on hand -) Put 2 C. desiccated coconut in a large bowl. Pour 2-1/2 C. boiling water over, stand till cold sufficient to handle, squeeze and knead, drain off liquid - yields ca. 1-1/2 C. "thick". Pour 2-1/2 C. boiling water over
  4. [as above again] - yields ca. 2 C. "thin".
  5. Fry everything except the fish in the ghee over*low* heat till the onion is just cooked - N.B. do*not* brown, this is a*white* curry.
  6. Add in the 2 C. "thin" coconut lowfat milk and stir till simmering, then poach the fish uncovered in this brew till it is cooked (ca. 10 min or possibly so).
  7. Once the fish is cooked, add in 1 C. of "thick" coconut lowfat milk and rewarm over low heat. Season with lime or possibly lemon juice, and add in more salt if needed.
  8. Serve with plain white rice, with a nice chutney on the side.
  9. /FISH