From mightymidget69@hotmail.com Fri Jan 18 13:06:00 2002 Date: 17 Jan 2002 03:15:41 -0800 From: tubal cain Newsgroups: uk.food+drink.indian Subject: Indian Fish Dishes Boatman's Curry Is from Madhur Jaffrey's, Flavours of India. Spice paste 4 to 6 dried red chillies, soaked in hot water for 15 minutes 1 tsp cayenne pepper 1 tbsp paprika 3 tbsp ground coriander 1 tsp ground turmeric 150g freshly grated coconut You also need 1 1/2 lb (750g) white fish fillet, skinned & cubed 2 1/2 tbsp tamarind paste 3 to 4 fresh green chillies, halved 1 inch cube fresh ginger, peeled & crushed 4 to 5 shallots, peeled and lightly crushed 1 1/2 tsp salt Method Put all the ingredients for the spice paste into a blender. Add 100ml water and blend to a paste. Put spice paste into a medium sized, heavy bottomed pan with another 100ml of water to achieve apureed soup consistency. Heat spice paste over medium to low heat, bring to a gentle simmer. Add tamarin, green chillies, shallots and salt, stir and simmer for 2 to 3 minutes. Add the fish, stir once and cover. Simmer gently for 10 to 15 minutes until the fish is just cooked.