Ingredients:
• About 1 tsp – Salt
• 1 tsp – ground Turmeric
• 1 lb (450g) – Fish steaks or Fillets, cut into 2 inch cubes
• 4 tbsp – Coconut Oil or Vegetable Oil
• 1 – medium large red onion, finely sliced
• 6 – fresh, hot green chillies, finely sliced
• 1 inch piece of fresh ginger, peeled and finely shredded
• About 30 fresh curry leaves, if available
• 7 fl oz (1 cup) – Coconut milk, well stirred from a can or fresh
• 2 tbsp – Lime Juice
Method:
- Mix 1 tsp of the salt and 1 tsp 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 1 tsp turmeric powder and 5 fl oz (3/4 cup) water. Mix well. When the mixture boils, add the fish.
- Spoon the sauce over the fish. Add 3/4 tsp 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.
Recipe courtesy of C.Keluettan