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1. Ramove the head from the fish, & cut the fish into about 2-inch wide pieces; do not cut along the belly. 2. Wash each piece of fish gently in cold water inside & out. 3. Add the salt to the garlic & crush to a pulp. 4. Heat the spice mixture on 100% (high) power for 1 1/2 minutes, stir & set aside. 5. Put the water, coconut & tamarind into a 3 pint casserole, cover & cook on 100% power for 6 minutes, stirring halfway through. 6. Add the spice mixture & garlic to the coconut mixture, stir & mix thoroughly. 7. Arrange the pieces of fish in the coconut mixture in a single layer & spoon some of it over the fish. Cover as before & cook on 50% (medium) power for 6 minutes, reposition peices in dish after every 2 minutes. (Add lemon juice during this time if using instead of tamarind.) 8. Set dish aside for 5 minutes before serving. Recipe By : The Complete Indian Cookbook Posted to FOODWINE Digest 25 November 96 Date: Mon, 25 Nov 1996 18:27:41 -0500 From: Randee Fried
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 179 (47%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 79.9mg||25 %|
|Sodium 218.8mg||8 %|
|Potassium 858.7mg||23 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 10.3g|
|Protein 35.5g||51 %|
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Calories per serving: 381
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