Rockfish Curry (Light)
| Yield: | 4 Servings |
| Categories: | Seafood, Malaysian |
| 1 | tb | Poppy seeds |
| 2 | tb | Low-fat milk |
| 2 | tb | Flaked coconut |
| 1 | sm | Red onion, coarsely chopped |
| 2 | Cloves garlic, coarsely chopped | |
| 1 | 1" piece fresh ginger root, peeled, coarsely chopped | |
| 1 | tb | Canola or vegetable oil |
| 3 | lg | Ripe plum tomatoes, coarsely chopped |
| 1/2 | ts | Fennel seeds, crushed |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Ground turmeric |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Cayenne pepper |
| 1/4 | ts | Salt |
| 1/4 | c | Vegetable broth or water |
| 1 1/3 | lb | Rockfish fillets, cut in 4 pieces |
| 2 | tb | Fresh lime juice |
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