450 gm pomfret
20 gm ginger root
10 gm turmeric powder
10 gm galangal
10 gm cumin seed
5 fresh green chillies
1 sprig coriander leaves
1/2 coconut - squeezed for fresh coconut milk - (can be replaced with can coconut milk)
Sliced of lemon and chillies for garnish
Clean and cut the fish into pieces and set aside.
Grind the ginger root, turmeric powder, galangal and green chillies and turn them into a paste.
Heat the cooking oil and fry the paste until fragrant. Add in the coriander leaves and coconut milk, stir.
Add in the fish, turmeric powder and season with salt. Stir until the fish is well blend with the sauce and cook the fish until tender.
Ready to serve and garnish with lemon and chillies.
9 Meals to Double and Freeze
9 hours ago