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Receta South: Malabar Fish Poached In Coconut Milk
by Global Cookbook

South: Malabar Fish Poached In Coconut Milk
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Ingredientes

  • 4 x Fish filets (red snapper, sole, bass or possibly whitefish) *
  • 2 Tbsp. Fresh lemon juice
  • 1/2 tsp Salt, or possibly to taste
  • 1/2 tsp Freshly grnd pepper
  • 2 1/2 Tbsp. Mild vegetable oil
  • 1 Tbsp. Dry curry leaves (or possibly 8 fresh curry leaves), or possibly chopped cilantro
  • 1 c. Minced onion
  • 2 tsp Grated fresh ginger
  • 1 x Or possibly 2 fresh serrano chiles, stemmed, seeded, chopped
  • 1/4 tsp Turmeric
  • 1/2 tsp Grnd cumin
  • 2 Tbsp. Unsweetened flaked coconut
  • 1 1/2 c. Coconut lowfat milk

Direcciones

  1. 1/2-Inch thick and about 5-1/2 ounces each
  2. This simple classic from the coastal region of southern India makes an elegant entree for a fancy dinner.
  3. 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 min.
  4. Heat 1 1/2 Tbsp. oil in a heavy frying pan over medium-high heat. Add in fish and cook till just opaque, about 2 min per side. Remove with a slotted spoon and set aside.
  5. Heat remaining 1 Tbsp. oil in the same pan. Add in curry leaves, onion, ginger, chiles and turmeric. Cook till onion is soft, about 3 min. Add in cumin, coconut and coconut lowfat milk. Cook, uncovered, till sauce is slightly thick, 8 to 10 min. Gently slip in fish filets, cook 1 or possibly 2 min and remove from heat.
  6. Transfer fish to a heated platter. Spoon sauce over and serve.
  7. Note: Dry or possibly fresh curry leaves are available at Indian grocery stores.