Serves: 4
Total Calories: 515

2 pounds any firm fish fillets, such as salmon, thresher, shark, or tuna, about 3/4-inch thick, cut into 2-inch pieces
1/2 teaspoon salt, or to taste
2 tablespoons ground coriander
1 tablespoon ground cumin
1/4 cup finely chopped dried coconut (kopra) or 1 tablespoon finely ground unsweetened dried coconut
1 teaspoon cayenne pepper, or to taste
2 cups water
7 to 8 fresh curry leaves

1. Place the fish in a large non-reactive bowl and, with clean fingers, gently mix in the salt and set aside about 30 minutes.

2. In a small bowl, mix together the coriander, cumin, coconut, cayenne pepper, and 1 cup water to make a smooth paste. Transfer to a large nonstick saucepan and bring to a quick boil over high heat.

3. Add the fish and another cup water, and bring to a boil again. Reduce the heat to low, cover the pan, and cook until the fish is just flaky and opaque inside, 7 to 10 minutes. During the last 2 minutes of cooking, lightly crumple the curry leaves and add them to the pan. Do not stir the fish at all. To mix at all, swirl the pan a little on the burner. Transfer to a serving dish and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 515
Calories from Fat: 236

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