Mahi Mahi Coconut Curry
|Skinless mahi mahi fillet||48 Ounce (Eight 6 Ounce Pieces)|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Garlic||8 Clove (40 gm), peeled|
|Shallots||3 Large, thinly sliced|
|Dried red chili||8 Small|
|Fresh curry leaves||12|
|Finely chopped ginger||2 Tablespoon|
|Kaffir lime leaves||8|
|Fennel bulb||1 Large, halved, cored and cut into 1-inch pieces|
|Carrots||4 Cup (64 tbs), cut into 1-inch pieces|
|Madras curry powder||1 Teaspoon|
|Canned unsweetened coconut milk||30 Ounce (Two 15 Ounce Cans)|
|Cilantro leaves||1 Cup (16 tbs) (For Garnish)|
1. Put the mahimahi fillets in a large, shallow dish. Pour the lemon juice over the fish and season lightly with salt. Cover and refrigerate for 30 minutes.
2. In a very large enameled cast-iron casserole, heat the oil. Add the garlic cloves and cook over moderately high heat until sizzling, about 2 minutes. Add the shallots and cook over moderate heat, stirring, until softened, about 3 minutes. Add the chiles and curry leaves and cook for 2 minutes. Add the ginger and lime leaves and cook for 2 minutes. Add the fennel, carrots and curry powder and season lightly with salt. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the coconut milk and bring to a boil. Cover and cook over low heat, stirring a few times, until the carrots are tender, about 10 minutes longer.
3. Add the mahimahi and any accumulated juices to the casserole, nestling the fish into the stew. Cover and simmer over low heat, shifting the fish a few times, until it is just cooked, about 15 minutes. Transfer the fillets to a large, deep platter. Pour the sauce over and around the fish. Garnish with the cilantro and serve.