Fish Moilee A Chat Recipe by Your Host Art Guyer

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	* Exported from MasterCook * Fish Moilee (CP) Recipe By : Chile Pepper Magazine -- April 1999 Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Magazine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fish in a Coconut Gravy -- 2 teaspoons vegetable oil 1 teaspoon garlic -- sliced 1 teaspoon ginger -- julienned 1/2 cup onions -- sliced 3 green serrano chili peppers -- cut in half lengthwise 1/2 cup water 3/4 teaspoon salt 1 teaspoon turmeric powder 1/4 teaspoon black peppercorns -- coarsely crushed 1 pound fish fillets * -- skinned 15 curry leaves 2 teaspoons lime juice 1 cup unsweetened canned coconut milk 4 tomato slices -- garnish * Use fish with a firm white flesh (grouper, snapper, cod and halibut all work well), cut into bite-size slices or two small yellowtail snapper, whole, scaled and cleaned. In a medium-sized pan, saute garlic in oil at medium flame for three minutes. Add ginger, onions and chiles and continue to saute for another three minutes. Avoid browning of ingredients. Add water, salt, turmeric, peppercorns, fish, curry leaves and lime juice. Cover pan and cook at low flame until fish pieces are tender. Add coconut milk and reduce heat to simmer to avoid curdling of coconut milk. Before serving in a deep dish, top with tomato slices. Serve with rice. - - - - - - - - - - - - - - - - - - NOTES : Formatted in MasterCook by Art Guyer Presented in a Special FareShare Chat

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