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South: Malabar Fish Poached In Coconut Milk

Make South: Malabar Fish Poached In Coconut Milk at home with Stephen Ceideburg, Fish Filets, Fresh Lemon Juice, Salt, and Freshly Ground Pepper. Serves 2. Keep it handy for the next time you cook it.

Ingredients

• Stephen Ceideburg
• 4
• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• 2 1/2 tbsp
• 1 cup
• 2 tsp
• 1
• 1/4 tsp
• 1/2 tsp
• 2 tbsp
• 1 1/2 cup

Method (preview)

1. 1

   Place fish in a shallow dish and rub well with lemon juice.

2. 2

   Sprinkle with salt and pepper.

3. 3

   Set aside to marinate for at least 30 minutes.

4. 4

   Heat 1 1/2 tablespoons oil in a heavy frying pan over medium-high heat.

5. 5

   Add fish and cook until just opaque, about 2 minutes per side.

6. 6

   Remove with a slotted spoon and set aside.

7. 7

   Heat remaining 1 tablespoon oil in the same pan.

8. 8

   Add curry leaves, onion, ginger, chiles and turmeric.

9. 9

   Cook until onion is soft, about 3 minutes.

10. 10

    Add cumin, coconut and coconut milk.

11. 11

    Cook, uncovered, until sauce is slightly thick, 8 to 10 minutes.

12. 12

    Gently slip in fish filets, cook 1 or 2 minutes and remove from heat.

13. 13

    Transfer fish to a heated platter. Spoon sauce over and serve.

14. 14

    Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93.