Amy's Recipes

1 lb fish 1/2-3/4 inch thick, cut into 3 inch segments (OR 1 lb cauliflower)
1/2 t salt

2 T oil
2/3 c finely slivered shallots

1 t finely grated peeled fresh ginger
1 large clove garlic, crushed

1.5 c water
1 small tomato, diced.
1/2 t ground turmeric
1/2 t cayenne pepper or to taste
1 T paprika (or 2.5 t paprika, 0.5 t smoked paprika)
1/2 t black pepper
1/2 t salt (again)
1 T lemon juice

1/2 c coconut milk from a well-skaken can
a dash of cream

DIRECTIONS:

A — Sprinkle the fish (cauliflower) with the salt, set aside.

B — Heat oil in pan over med heat, add shallots and stir until start to brown at the edges.

C — Add ginger and garlic and stir 1 min.

D — Add next group of ingredients, simmer 5 min, stirring occasionally.

E — Mix in the coconut milk and bring to a simmer. Add the fish (cauliflower) in a single later and simmer, spooning sauce over the pieces, until they are poached (5 – 10 min). Add the cream.

Eat with rice.

Serves 2-4.

Adapted (tomatoes, cream, more water added) from At Home with Madhur Jaffrey 2020, p. 61