Thai Style Fish Saute w/ Curry

[marlaoh]

Thai Style Fish Saute w/ Curry
2 1/2 lbs. shark steaks skin removed , cut into strips about 1 1/2"

long and 1/2 " wide

salt & fresh ground pepper

2 Tb. vegetable oil

3 Tb. green curry paste

2 tsp. turmeric

2 tomatoes, peeled, seeded, & chopped

1 - 14 oz. can unsweetened coconut milk

2 Tb. Thai fish sauce (nam pla)

1 Tb. lemon juice

2 Tb. fresh chopped cilantro

Dry the shark strips w/ paper towels & season w/ salt & pepper. In a

saute pan just large enough to hold the shark in a single layer, heat

the oil until it begins to smoke. Saute the pieces of shark for about

1 min. on each side & place them on a plate covered w/ paper towels.

Pat the oil off the shark.

Let the saute pan cool slightly & wipe it out. Whisk in the green

curry paste & turmeric & place the pan over med.-heat. Spread the

mixture around the bottom of the pan w/ a whisk for about 1 min. so

the heat brings out it's flavor. Add the tomatoes & cook over high-

heat about 5 min., until the mixture thickens. Stir in the coconut

milk, fish sauce & lemon juice & simmer for 5 min. more. Stir in the

cilantro. Add the shark, simmer for 1 min., & serve on hot soup

plates.