Galu Rock Cod with Coconut-Curry Sauce

A tasty way to serve a fine fish. A crisp white wine would be excellent with this dish. 

INGREDIENTS: (serves four a main course)
• one tablespoon olive/ vegetable oil
• one medium onion, thinly sliced
• four garlic cloves, minced
• four teaspoons curry powder
• two cups unsweetened coconut milk [*]
• one cup chicken stock
• two medium carrots, peeled, cut into matchstick-size pieces
• four medium sized rock cod (white fish) fillets
• four green onions, thinly sliced 

PREPARATION:
1. Heat oil in heavy medium saucepan over medium heat.
2. Add onion, garlic and curry powder.
3. Sauté mixture until onions are translucent, about four minutes.
4. Mix in coconut milk and stock; bring to boil.
5. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes.
6. Add carrots; simmer until crisp-tender, about three minutes.
7. Remove from heat; keep warm.
8. Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper.
9. Broil fish until just opaque in center, about eight minutes.
10. Using metal spatula, transfer fish to plates. Spoon sauce over fish.
11. Sprinkle with green onions.
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[*] Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The mixture is then strained through cheesecloth (or a fine sieve), squeezing as much of the liquid as possible from the coconut meat. The coconut meat can be combined with water again for a second, diluted batch of coconut milk. Coconut cream is made in the same manner, but enriches the mix by using one part water to four parts coconut. Milk can be substituted for water for an even richer result. Discard the coconut meat after making these mixtures.