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INDIAN
RECIPE OF THE DAY (December 29th 2006):
Madras Fish Curry
by Tina
Ingredients: 2 tsp. coarse salt to taste, 1 tsp.
turmeric, 4 x 6 ounce orange roughy fillets, 1 1/2 tsp.
brown or black mustard seeds, 2 medium onions, 2 small
fresh serrano chilies, 1 cup packed fresh cilantro sprigs,
1/2 cup grated fresh coconut, 1 tsp. tamarind concentrate,
1 cup warm water, 2 tbsp. vegetable oil
Method: 1. In a small cup stir together salt
and turmeric and sprinkle on both sides of orange roughy
fillets. 2. Let fillets stand at cool room temperature,
loosely covered with plastic wrap, 10 minutes. 3. With
a mortar and pestle or in an electric coffee/spice grinder
coarsely grind mustard seeds. 4. Coarsely chop onions
and, wearing protective gloves, chop serranos. 5. In
a food processor coarsely grind onions, serranos, cilantro,
and coconut, scraping down side occasionally. 6. In
a bowl dissolve tamarind concentrate in water, stirring.
7. In a 10-12" heavy skillet heat oil over moderate
heat until hot but not smoking and cook mustard seeds
about 30 seconds. 8. Stir in onion mixture and cook,
stirring, until fragrant, 6 to 8 minutes. 9. Add fillets
and cook 1 minute on each side. 10. Add tamarind mixture
and cook, gently stirring occasionally, until fish is
just cooked through, 6 to 8 minutes. (serves
4 people)
BON
APÉTIT.....
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