1. Chop onions and tomatoes. 2. Make a paste of the turmeric, cumin, ginger and chillies. 3. Clean and cut the fish into sensible pieces. 1. Heat the butter/ghee. Put in the onions, tomatoes and the spice-paste. Fry for 15 minutes. 2. Add the salt and one can of coconut milk. Cook for five minutes. 3. Put in the fish. Mix well and then put the vinegar and the last can of coconut milk. 4. Bring to boil and remove from heat. Serve with rice. The garnishing is strictly optional and to taste. Garnish with coriander leaves, onion and tomato slices and lemon wedges. Authors Notes: This is from the Taj at Madras and if you like fish and coconut, absolutely delicious. The same recipe can be done with chicken and lamb as well. The original recipe called for one fresh grated coconut or 2 \)12 cups of dessicated coconut. The milk of the coconut is extracted in two stages and are added in place of the cans of milk in the recipe above. The coconut is added in the ghee with the onions and the spice paste in the initial frying stage to make a richer gravy. Difficulty : rather high. Precision : measure ingredients. Posted to Master Cook Recipes List, Digest #115 Date: Tue, 11 Jun 1996 14:58:01 -0400 From: email@example.com (The Meades) Recipe By : Ajay Shah (213)734-3930 From: Thailand The Beautiful Cookbook.Date: Tue, 11 Jun 1996 14:58:01 -0400
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|Serving Size: 1 Serving (1994g)|
|Recipe Makes: 1|
|Calories from Fat: 1517 (80%)|
|Amt Per Serving||% DV|
|Total Fat 168.5g||225 %|
|Saturated Fat 138.8g||694 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 91.5mg||28 %|
|Sodium 551.1mg||19 %|
|Potassium 4527.7mg||119 %|
|Total Carbohydrate 103.5g||30 %|
|Dietary Fiber 18.6g||74 %|
|Sugars, other 84.9g|
|Protein 28.5g||41 %|
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Calories per serving: 1897
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