Fish In Coconut Milk – We Love God!

“My sin is ever before me” (Psalm 51.3). A humble soul sees that he can stay no more from sin, than the heart can from panting, and the pulse from beating. He sees his heart and life to be fuller of sin, than the firmament is of stars; and this keeps him low. He sees that sin is so bred in the bone, that till his bones, as Joseph’s, be carried out of the Egypt of this world, it will not out. Though sin and grace were never born together, and though they shall not die together, yet while the believer lives, these two must live together; and this keeps him humble.

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Food networ, Food8	4	Servings

INGREDIENTS

45	g	Coconut milk powder, 1
		1/2oz
240		Boiling water, 8fl oz
20		Curry leaves, preferably
		fresh
1		5 milliliter fresh root
		ginger peeled and cut
		into
		julienne strips
		1/4 inch
1	t	Chilli powder or to taste
1/2	t	Salt or to taste
4		Salmon steaks, halved
2		Fresh chillies, preferably
		red 2
		To 3), To 3
1	T	Chopped fresh coriander
		leaves
1	T	Lime juice

INSTRUCTIONS

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.

A Message from our Provider:

“Compassion is difficult to give away because it keeps coming back.”