|
Ingredients
|
Quantity
|
|
Steaks of salmon – monk fish or
shark
|
1 ½ pounds
|
|
Salt
|
1tsp
|
|
Floz coconut, vegetable or corn oil
|
2
|
|
Onion – finely chopped
|
6 ounces
|
|
Garlic cloves – peeled and crushed
|
5 large or 8 small
|
|
Ground coriander
|
4 tsp
|
|
Chilli powder
|
½ tsp to 1
|
|
Ground turmeric
|
1 tsp
|
|
Coconut milk powder
|
2 ounces
|
|
Floz hot water
|
8
|
|
Tamarind concentrate
|
1 tsp
|
|
Or
|
|
|
Lime juice
|
1 ½
tbsp
|
Remove the scales from the fish, but leave the skin on. Halve the
steaks lengthways and lay them on a large plate in a single layer. Sprinkle
half the salt on the steaks and set aside for 20 minutes.
Heat the oil over a medium heat in a wide, shallow pan large
enough to hold the fish in a single layer. Add the onions and fry until they
are a pale golden colour, 8-9 minutes. Stir frequently.
Add the garlic and fry for 30 seconds. Add the coriander and fry
for 1 minute, stirring constantly. Stir in the chilli powder and turmeric. Blend
the coconut milk powder with the hot water and add it to the spices. Add the
tamarind or lime juice, and remaining salt and simmer gently for 2-3 minutes or
until tamarind has dissolved.
Arrange the fish in the pan in a single layer. Cover and simmer
for 5 minutes. Turn the fish over, re-cover and simmer for a further 5 minutes.
Remove from the heat and serve with plain boiled rice, mung bean usal and a
carrot salad.
