alteRecipes.com recipe
derived from Ruta Kahate's
5 Spices, 50 Dishes
(Chronicle, 2007, pages 80-81)
| 1. | ghee | 2 Tablespoons |
| onion | 1 medium, chopped | |
| ground turmeric | ¼ teaspoon | |
| chile | 1 large hot chile, chopped | |
| garlic | 3 cloves, crushed | |
| minced ginger from a jar | 1 Tablespoon | |
| potatoes | 2, peeled and cut into eighths |
|
| 2. | water | 1 cup |
| salt | to taste | |
| 3. | lite coconut milk | 1 can, 14.5 oz. |
| cauliflower | 1½ cups, chopped | |
| cod | 1 lb. | |
| 4. | lemon juice | 1 Tablespoon |
| cilantro | 1 Tablespoon, chopped |
1. In a large pan heat the ghee over medium heat. Add the onion and let it cook until it's golden, then add the turmeric and stir well. Now add in the chile, garlic, ginger, and potatoes. Stir well until the potatoes are thoroughly coated with the delicious mixture, which should only take a minute or two.
2. Add the water and half of the salt and bring the whole pot to a boil. Once it has reached a boil, turn it down to a simmer and cover the pot. Let it all bubble away until the potatoes are easily pierced with a knife, about 10 minutes.
3. Now stir the coconut milk, cauliflower, and fish in and bring the pot back up to a simmer. Let the pot continue cooking until the fish is cooked through, which only takes about 5 minutes.
4. Stir in the lemon juice, adjust the salt, and serve garnished with cilantro.