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Print this Recipe    Curried Whitefish

First make "thick" and "thin" coconut milk if you don't have any on hand :-)

2 cups desiccated coconut in a large bowl
2 1/2 cups boiling water poured over, stand until cool enough to handle,
squeeze and knead, drain off liquid - yields ca. 1 1/2 Cups "thick"
2 1/2 cups boiling water ... [as above again] - yields ca. 2 Cups "thin"

750 g mackeral steaks, or similar firm fish
2 t lemon juice rubbed over the fish
1 t ground tumeric
1 1/2 t salt
2 small onions finely sliced into very thin wafers
2 t sqeezed garlic
Some fresh ginger, slivered
8 to 10 curry leaves
3 hot green chillies, seeded and sliced and halved, optional
2 T ghee
Extra lime or lemon juice and salt if required for final seasoning

Fry everything except the fish in the ghee over low heat until
the onion is just cooked, do not brown, this is a *white*
curry.

Add the 2 Cups "thin" coconut milk and stir until simmering, then
poach the fish uncovered in this brew until it is cooked (ca. 10
minutes or so).

Once the fish is cooked, add 1 Cup of "thick" coconut milk and
rewarm over low heat. Season with lime or lemon juice, and add
more salt if needed.

Serve with plain white rice, with a nice chutney on the side.

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