Thought i might share this recipe, i make this all the time. Im eating it right now lol
Ingredients 3 tablespoons oil for frying
1 onion, halved and thinly sliced
2 cloves garlic, minced or pressed
1 nice chunk of ginger, grated fine
2 green chilies, whole, fresh
2 teaspoons lemongrass, minced
1 piece cinnamon stick
2 whole cloves
3 cardamom, whole green pods
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/8 teaspoon fresh ground black pepper
1 can of coconut milk, preferably organic such as the safeway brand
500-600 grams of firm flesh fish, can also throw in prawns and/or scallops to make up the weight
1/2 teaspoon salt
2 tablespoons corriander leaves, fresh, shredded
green chilies, for garnish
Lime wedges
Method In a wok or saucepan, heat the oil over medium heat. Add the onion, cook until just brown. Add the garlic, ginger, chilies and lemongrass, cook for 3 to 4 minutes. Add the six spices and continue stirring 1 to 2 minutes. Add the coconut milk, bring the mixture to a boil, cover the pan and reduce the heat to low. Simmer 5 minutes, stirring once or twice.
Remove the lid, gently stir in the fish and salt, cover and cook over low heat for 8 to 10 minutes or just until the fish is cooked through. Taste the sauce for seasoning.
Pour the fish and sauce into an attractive serving bowl; garnish with the fresh corriander, chili and lime wedges. Serve at once with rice.
As with any recipe ajust it to your own taste, bon apetite!