Serves:

Ingredients:

Stephen Ceideburg
2 tb Unsweetened flaked coconut
1/2 ts Ground cumin
1/4 ts Turmeric
stemmed, seeded, minced
1 Or 2 fresh serrano chiles,
2 ts Grated fresh ginger
1 c Chopped onion
minced cilantro
fresh curry leaves), or
1 tb Dried curry leaves (or 8
2 1/2 tb Mild vegetable oil
1/2 ts Freshly ground pepper
1/2 ts Salt, or to taste
2 tb Fresh lemon juice
sole, bass or whitefish) *
4 Fish filets (red snapper,
1 1/2 c Coconut milk

Method:

* 1/2-inch thick and about 5-1/2 ounces each This simple classic from the coastal region of southern India makes an elegant entree for a fancy dinner.
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 minutes.
Heat 1 1/2 tablespoons oil in a heavy frying pan over medium-high heat.
Add fish and cook until just opaque, about 2 minutes per side.
Remove with a slotted spoon and set aside.
Heat remaining 1 tablespoon oil in the same pan.
Add curry leaves, onion, ginger, chiles and turmeric.
Cook until onion is soft, about 3 minutes.
Add cumin, coconut and coconut milk.
Cook, uncovered, until sauce is slightly thick, 8 to 10 minutes.
Gently slip in fish filets, cook 1 or 2 minutes and remove from heat.
Transfer fish to a heated platter.
Spoon sauce over and serve.
Note: Dried or fresh curry leaves are available at Indian grocery stores.
PER SERVING: 920 calories, 69 g protein, 16 g carbohydrate, 67 g fat (43 g saturated), 115 mg cholesterol, 762 mg sodium, 4 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/9 3.