in Coconut Milk|
Fish in Coconut Milk
45 g Coconut milk powder; (1
240 ml Boiling water; (8fl oz)
20 Curry leaves; preferably
1 5 milliliter fresh root
-ginger; peeled and cut into
; julienne strips
; (1/4 inch)
1 ts Chilli powder or to taste
1/2 ts Salt or to taste
4 Salmon steaks; halved
2 Fresh chillies; preferably
1 tb Chopped fresh coriander
1 tb Lime juice
Blend the coconut milk powder with the hot water and put into a saucepan,
about 30cm (12 inches) in diameter, with the curry leaves, ginger, chilli
powder and salt. Heat until simmering and simmer for 2-3 minutes.
Add the fish, laying the pieces in the pan in a single layer, and bring
slowly back to simmering point. Cover the pan and cook over low heat for
5-6 minutes. Shake the pan from side to side occasionally, but do not stir
in the curry.
Add whole chillies, fresh coriander and lime juce. Shake the pan as before
and simmer for 1-2 minutes. Remove from the heat and serve immediately,
with boiled basmati rice and cabbage salad.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.