chili, cored, seeded and chopped
fresh root ginger, chopped
lemon grass, chopped
fish fillet, such as cod, haddock or monkfish, skinned and cubed
chili, shredded, to garnish
Heat desiccated coconut in a small frying pan over medium high
heat until lightly darkened with a roasted aroma.
Cool slightly, then pound in a mortar and pestle, or in small
bowl using the end of a rolling pin.
Set aside until required.
Put onions, garlic, chili, ginger, lemon grass and turmeric in a
blender and mix to a paste.
Heat oil in a wok or frying pan over medium high heat.
Add spice paste and fry for 3-4 minutes until fragrant but not
Stir coconut milk into spice paste.
Bring to the boil, stirring, then lower heat and simmer for 3
Add fish to pan and cook gently for 3-4 minutes until just
Stir in thick coconut milk and pounded coconut.
Serve garnished with shredded chili.
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