Ingredients :
1 tbs Poppy seeds
2 tbs Low-fat milk
2 tbs Flaked coconut
1 sm Red onion, coarsely chopped
2 x Cloves garlic, coarsely chopped
1 x 1″ piece fresh ginger root, peeled, coarsely chopped
1 tbs Canola or vegetable oil
3 lrg Ripe plum tomatoes, coarsely chopped
1/2 tsp Fennel seeds, crushed
1/2 tsp Ground cumin
1/2 tsp Ground turmeric
1/2 tsp Ground coriander
1/4 tsp Cayenne pepper
1/4 tsp Salt
1/4 cup Vegetable broth or water
1 1/3 lb Rockfish fillets, cut in 4 pieces
2 tbs Fresh lime juice
Method :
* 1. Combine the poppy seeds and milk in a small bowl and set aside for 30 minutes.
* 2. In a small dry skillet, toast the coconut for a few minutes until golden. Set aside.
* 3. Puree the onion, garlic and ginger in a food processor. In a large nonstick skillet, heat the oil over medium heat. When hot, add the onion puree and cook, stirring often, for 10 minutes. Add the tomatoes, fennel seeds, cumin, turmeric, coriander, cayenne, salt and broth. Simmer, partly covered, 10 minutes. Remove from the heat and stir in the poppy seed-milk mixture and coconut.
* 4. Put the rockfish into the pan, spooning some of the sauce over each piece. Cover and cook over medium heat 10 minutes, or until the fish flakes with a fork.
* 5. Sprinkle with lime juice and serve.
