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&CO Kingfish Steaks, 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.
Nutrition Facts Fat: 23.50 g Cholesterol: 0.00mg Calories: 272.50 Protein: 3.40 g
Ingredients Water (1 cooking pot 3/4 full) Full Teaspoon Turmeric Powder Full Teaspoon Salt Sliced onion 4 Green chili peppers 1 bag (750g) FISH&CO Kingfish Steaks 4 Lemons 2 Garlic cloves (crushed)
Directions 1. Heat water on the stove, then add a full teaspoon of turmeric powder. 2. Add the sliced onions. 3. Add the green chilies. 4. Add the FISH&CO Kingfish Steaks 5. Add the full teaspoon of salt. Wait for two minutes then add the crushed garlic cloves. 6. Cook until fish is done. Turn off the heat and squeeze lemons into the soup. 7. Serve with rice.