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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe was requested by a reader from Australian Gourmet Traveller. This is a wonderful flavour. It can be made with vegetables only for a vegetarian version. Remove seeds from chillis if you dont want too much bite. Ingredients:
2 red onions, chopped |
3 red chilies, chopped |
2 cm fresh ginger, peeled and chopped |
8 garlic cloves, peeled and halved |
1/4 cup vegetable oil |
6 cardamom pods |
8 cloves |
2 cinnamon sticks |
1 teaspoon black peppercorns |
1 tablespoon ground cumin |
2 teaspoons ground coriander |
1/2 teaspoon turmeric |
400 ml coconut milk |
1 teaspoon brown sugar |
1 1/2 kg fish, cut into bite-size pieces |
sea salt |
2 -3 tablespoons lime juice |
Directions:
1. Process onion, chilies, ginger and garlic to a paste.
2. Heat oil in wok, stir fry paste until fragrant. Add dried spices and cook further 2 minutes.
3. Add coconut milk, sugar and 1/2 cup water and simmer 30 minutes.
4. You can prepare this far and add fish at the last minute and/or steamed vegetables.
5. Add fish, cover and simmer for 5-8 minutes until fish cooked.
6. Lastly add lime juice and season with salt.
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