Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    poppy seeds
   2      tablespoons   low-fat milk
   2      tablespoons   flaked coconut
   1      small         red onion -- coarsely chopped
   2      cloves        garlic -- coarsely chopped
   1      1 in piece    fresh ginger root -- peeled, coarsely
                        -- chopped
   1      tablespoon    canola or vegetable oil 3 large
                        um tomatoes - coarsely chopped
     1/2  teaspoon      fennel seeds -- crushed
     1/2  teaspoon      ground cumin
     1/2  teaspoon      ground turmeric
     1/2  teaspoon      ground coriander
     1/4  teaspoon      cayenne pepper
     1/4  teaspoon      salt
     1/4  cup           vegetable broth or water
   1 1/3  pounds        rockfish fillets -- cut in 4 pieces
   2      tablespoons   fresh lime juice

Preparation:

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.