Indian Codfish in Coconut Curry
Ingredients
| 1/4 cup dried shredded unsweetened coconut | ||
| 2 lb of cod fish fillets or any firm white fleshed fish | ||
| 3/4 cup milk | ||
| 1/4 cup butter | ||
| 1 large onion, sliced | ||
| 1 tsp ground cumin | ||
| 1 tsp fresh ginger, minced | ||
| 1/2 tsp ground coriander | ||
| 1/2 tsp turmeric | ||
| 1/4 tsp ground cloves | ||
| 1/4 tsp crushed dried red peppers | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1/2 tsp saffron | ||
| Juice of 1 lime |
Spicy coconut curry sauce makes this a very special fish dish. The curry is freshly made with onions, cumin, ginger, turmeric, cloves and fresh cracked black pepper.
- Add enough milk to dried coconut to make 1 cup.
- Let stand for 1 hour, then strain, using a wire mesh strainer.Be sure to squeeze all the milk out of the coconut, then discarding the coconut pulp.
- In a large saute pan melt butter over moderate heat.
- Add the onion, cumin, ginger, turmeric, coriander, cloves, red peppers and saffron. Cook for 5 minutes.
- Season with salt and pepper.
- Add fish fillets and saute briefly on both sides.
- Add the coconut milk and lime juice, and bring just to a boil, then cover pot, turn heat to low and simmer gently for 10 minutes.
- Serve over rice.
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