Serves: 4
Total Calories: 490

1/2 cup Coconut Milk (or store-bought)
4 to 6 dried red chili peppers, such as chiles de arbol, broken into pieces into pieces
1 tablespoon coriander seeds
1 teaspoon black mustard seeds
1 teaspoon black peppercorn
1 small onion, coarsely chopped
2 cloves fresh garlic (large), peeled
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1 1/2 pounds any firm fish fillets, such as halibut, salmon, or swardfish, cut into 1 1/2-inch piedes
3 tablespoons peanut oil
1 large onion, cut in half lengthwise and thinely sliced
1 piece peeled ginger (1-inch), cut into thin and long matchsticks
1 tablespoon distilled white vinegar
1/4 cup chopped fresh cilantro, including soft stems

1. Prepare the coconut milk. Then, in a small spice or coffee grinder, coarsely grind together the red chili peppers, coriander, mustard seeds, and the peppercorns. In a food processor or a blender, process together the chopped onion and garlic until smooth. Add the ground spice mixture, the turmeric, and the salt and process once again to make a smooth paste.

2. Place the fish pieces in a large non-reactive bowl, add the marinade, and mix well, making sure that all the pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator at least 1 and up to 4 hours.

3. Heat half of the oil in a large nonstick skillet over medium heat and cook the sliced onion and ginger, stirring, until browned, about 7 minutes. Transfer to a bowl.

4. Add the remaining oil to the skillet and fry the fish pieces, turning once or twice, until golden outside, about 4 minutes total.

5. Add the coconut milk and simmer over low heat, about 5 minutes. Do not stir with a spoon if needed, stir by shaking the skillet. Very carefully, mix in the vinegar and simmer another 2 to 3 minutes to blend the flavors. (The fish should be just flaky and opaque inside.) Transfer to a serving dish, sprinkle the cilantro on top, and serve.

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: 490
Calories from Fat: 250

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