| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Food networ, Food8 |
4 |
servings |
INGREDIENTS
| 45 |
g |
Coconut milk powder; (1 1/2oz) |
| 240 |
ml |
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 |
ts |
Chilli powder or to taste |
| 1/2 |
ts |
Salt or to taste |
| 4 |
|
Salmon steaks; halved |
| 2 |
|
Fresh chillies; preferably red (2 |
|
|
To 3) |
| 1 |
tb |
Chopped fresh coriander leaves |
| 1 |
tb |
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.
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