Rockfish Curry (Light)

Recipe Ingredients

1 tablespoon	15ml	Poppy seeds
2 tablespoons	30ml	Low-fat milk
2 tablespoons	30ml	Flaked coconut
1 tablespoon	15ml	Red onion - coarsely chopped (small)
2		Garlic - coarsely chopped
1		Fresh ginger root - peeled, coarsely chopped
1 tablespoon	15ml	Canola or vegetable oil 3 large
		Um tomatoes - coarsely chopped
1/2 teaspoon	2.5ml	Fennel seeds - crushed
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground turmeric
1/2 teaspoon	2.5ml	Ground coriander
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Salt
1/4 cup	59ml	Vegetable broth or water
1 1/3 lbs	605g / 21oz	Rockfish fillets - cut in 4 pieces
2 tablespoons	30ml	Fresh lime juice

Recipe Instructions

1. Combine the poppy seeds and milk in a small bowl and set aside for 30 minutes.

2. In a small dry skillet, toast the coconut for a few minutes until golden. Set aside.

3. Puree the onion, garlic and ginger in a food processor. In a large nonstick skillet, heat the oil over medium heat. When hot, add the onion puree and cook, stirring often, for 10 minutes. Add the tomatoes, fennel seeds, cumin, turmeric, coriander, cayenne, salt and broth. Simmer, partly covered, 10 minutes. Remove from the heat and stir in the poppy seed-milk mixture and coconut.

4. Put the rockfish into the pan, spooning some of the sauce over each piece. Cover and cook over medium heat 10 minutes, or until the fish flakes with a fork.

5. Sprinkle with lime juice and serve.

Source:
Seattle Times 2/12/97

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