This dish comes from the Lalitha Mahal Palace Hotel in Mysore. This opulent Italianate palace, built by the Maharaja of Mysore, is today one of India's most luxurious hotels - with a menu to match. This dish traditionally is made with white poppy seeds, but I have substituted the easier-to-find purple-black seeds. One of the best things about this and other curries is that the flavors are even better the next day.

Place the fish fillets in a casserole.

Combine the vinegar, lime juice, turmeric and salt; pour over the fish. Set aside to marinate for 30 minutes. Combine the tomatoes, coconut and cilantro in a blender; process to a smooth puree. Set aside. Heat the oil in a large skillet over medium-high heat. Add the mustard and cumin seeds. When the seeds pop, stir in the onion, garlic and ginger. Stir and cook for 4 minutes.

Add the poppy seeds, coriander and cayenne. Cook for 30 seconds.

Add the coconut-tomato mixture and cook for 5 to 6 minutes, stirring constantly.

Add the fish in single layer; cook 1 to 2 minutes per side. Add the water and bring to a boil. Reduce heat, cover, and simmer until the fish flakes easily and the sauce is thick, about 6 to 8 minutes.

Serves 3 or 4.

Per Serving: 330 calories, 24 g protein, 9 g carbohydrate, 22 g fat (6 g saturated), 62 mg cholesterol, 597 mg sodium, 3 g fiber.

India's Royal Curries Offer Us a Taste of Maharajahs' Laxmi Hiremath

The San Francisco Chronicle,

Mm-format by Petra <phildeb@gmx. Net>