Side Pannel
Curried White Fish
Ingredients List
- 2 c Desiccated coconut
- 2 1/2 c Boiling water
- 2 1/2 c Boiling water
Directions
INGREDIENTS
750 g Mackeral steaks; or similar
-firm fish
2 ts Lemon juice rubbed over the
-fish
1 ts Ground tumeric
1 1/2 ts Salt
2 sm Onions finely sliced
-into very thin wafers
2 ts Sqeezed garlic (ca. 4 knobs)
Some fresh ginger; slivered
-[he didn't say how much :)
-]
8 -(up to)
10 Curry leaves (not bay
-leaves)
3 Hot green chillies; seeded
-and sliced and halved
-[optional]
2 tb Ghee
Extra lime or lemon juice
-and salt if required for
-final seasoning
This recipe was discussed on ABC Radio [Australian Broadcasting Commission]
in the "What's Cooking" segment of Queensland Sunday on 27 Feb 94.
The presenter of the recipe was John Morris who runs a catering service and
butcher shop in Rockhampton, Qld, Australia.
First make "thick" and "thin" coconut milk if you don't have any on hand
:-) Put 2 Cups desiccated coconut in a large bowl. Pour 2-1/2 Cups boiling
water over, stand until cool enough to handle, squeeze and knead, drain off
liquid - yields ca. 1-1/2 Cups "thick". Pour 2-1/2 Cups boiling water over
[as above again] - yields ca. 2 Cups "thin".
Fry everything except the fish in the ghee over *low* heat until the onion
is just cooked - N.B. 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.
750 g Mackeral steaks; or similar
-firm fish
2 ts Lemon juice rubbed over the
-fish
1 ts Ground tumeric
1 1/2 ts Salt
2 sm Onions finely sliced
-into very thin wafers
2 ts Sqeezed garlic (ca. 4 knobs)
Some fresh ginger; slivered
-[he didn't say how much :)
-]
8 -(up to)
10 Curry leaves (not bay
-leaves)
3 Hot green chillies; seeded
-and sliced and halved
-[optional]
2 tb Ghee
Extra lime or lemon juice
-and salt if required for
-final seasoning
This recipe was discussed on ABC Radio [Australian Broadcasting Commission]
in the "What's Cooking" segment of Queensland Sunday on 27 Feb 94.
The presenter of the recipe was John Morris who runs a catering service and
butcher shop in Rockhampton, Qld, Australia.
First make "thick" and "thin" coconut milk if you don't have any on hand
:-) Put 2 Cups desiccated coconut in a large bowl. Pour 2-1/2 Cups boiling
water over, stand until cool enough to handle, squeeze and knead, drain off
liquid - yields ca. 1-1/2 Cups "thick". Pour 2-1/2 Cups boiling water over
[as above again] - yields ca. 2 Cups "thin".
Fry everything except the fish in the ghee over *low* heat until the onion
is just cooked - N.B. 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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