1/2 cup shredded coconut 3/4 cup hot water 1 clove garlic, peeled 1 tsp. cumin 1″ piece fresh ginger, minced 1 tsp. coriander 1 tsp. curry powder 1 1/2 tbsp lemon juice 4 fish fillets (cod, sole)
Makes: 4 servings.
Place coconut, hot water, garlic, ginger, cumin, coriander, and curry powder in a blender or food processor; blend until finely ground. Add lemon juice. Cut out 4 squares of aluminum foil large enough to wrap around each fish fillet. Place each fillet on square of foil. Spoon 2 to 3 tbsp. of coconut mixture on top. Wrap to make a sealed parcel. Place fish parcels on rack in wok or steamer. Fill water to level of rack; bring to a boil, cover, and cook for 15 minutes. Serve at once, piping hot.
Source: The Recipe Page Newsletter
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