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Digest: #118
Date: 23 Apr 91 06:33:21 GMT
From: ajayshah@alhena.usc.edu (Ajay Shah)
Subject: FISH: South Indian Fish Curry
This is from the Taj at Madras and if you like fish and coconut,
absolutely delicious.
Ingredients:
2 pounds pomfret.
(I've done it with pomfret. It's supposed to work
with Salmon, Cod, Sole or Mullet.)
2 cans coconut milk
a pinch of turmeric
0.5 tsp cumin seeds
3 medium onions
2" piece of ginger
6 green chilies
4 large tomatoes
1 tsp vinegar
3 tbs butter (ghee is better, ghee == clarified butter)
salt to taste
coriander (cilantro) leaves (optional)
Precision Demanded:
Rather high.
Preprocessing:
1. Chop onions and tomatoes
2. Make a paste of the turmeric, cumin, ginger and chillies
3. Clean and cut the fish into sensible pieces.
Algorithm:
1. Heat the butter/ghee. Put in the onions, tomatoes and the
spice-paste. Fry for 15 minutes.
2. Add the salt and one can of coconut milk. Cook for five
minutes.
3. Put in the fish. Mix well and then put the vinegar and
the last can of coconut milk.
4. Bring to boil and remove from heat. Serve with rice. The
garnishing is strictly optional and to taste. Garnish with
coriander leaves, onion and tomato slices and lemon wedges.
The same recipe can be done with chicken and lamb as well.
The original recipe called for one fresh grated coconut or 2 and a half
cups of dessicated coconut. The milk of the coconut is extracted in
two stages and are added in place of the cans of milk in the recipe
above. The coconut is added in the ghee with the onions and the spice
paste in the initial frying stage to make a richer gravy.
Ajay Shah, (213)734-3930, ajayshah@usc.edu