| 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.
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