|
Ingredients
|
Quantity
|
|
Salt
|
1 ¼ tsp
|
|
Ground turmeric
|
½ tsp
|
|
Fish steaks or fillets – cut into 2” cubes
|
1 pound
|
|
Coconut oil or vegetable oil
|
4 tbsp
|
|
Large red onion finely sliced
|
1 medium
|
|
Fresh hot green chillies – finely sliced
|
6
|
|
1” piece fresh ginger – peeled and finely
shredded
|
1 piece
|
|
Fresh curry leaves
|
30
|
|
Coconut milk – well stirred from a can or
fresh
|
1 cup
|
|
Lime juice
|
2 tbsp
|
Mix ¼ teaspoon of the salt and ¼ teaspoon of the turmeric
together. Rub over the fish. Set aside. Heat the oil in a large wide, non-stick
pan or wok over a medium heat. When hot add the onion, chillies and ginger.
Stir once or twice. Add the curry leaves. Stir and fry for three to four
minutes until the onion is soft. Add ¼ teaspoon turmeric powder and 5 fl oz (¾ cup)
water. Mix well. When the mixture boils add the fish. Spoon the sauce over the
fish. Add ¾ teaspoon salt. Turn the heat down. Cover and simmer for four to
five minutes, spooning the sauce over the fish and shaking the pan gently to
prevent sticking. Add the coconut milk, shake pan and add more salt if needed.
Cover and simmer for a further three to four minutes, shaking the pan
occasionally. Add the lime juice. Shake again and remove from the heat, then
serve.
