• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

South: Malabar Fish Poached in Coconut Milk

  • Recipe Submitted by on

Category: Fish, Indian

 Ingredients List

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


* 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.

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