- Portion size 6 servings
- 2 cans coconut milk
- 1 tablespoon rice flour
- 1 tablespoon all-purpose flour
- 6 green hot finger peppers
- 3 tablespoons vegetable oil
- 2 onions finely chopped
- 6 cloves garlic minced
- 2 tablespoons minced gingerroot (or grated gingerroot)
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 15 curry leaves (optional)
- 3 green cardamom pods split open (or 1/4 tsp/1 mL ground cardamom)
- 3 whole cloves
- 1/4 teaspoon black peppercorn
- 1 teaspoon salt
- 3/4 teaspoons packed brown sugar
- 2 lbs fish fillets cut 6 pieces
- 2 tomatoes peeled, cut_in thin wedges and seeded
- 2 teaspoons lime juice
Without shaking cans, spoon off 1 cup (250 mL) thick coconut milk from top of each into bowl; set aside for sauce. Pour remaining thin coconut milk into separate bowl; remove 2 tablespoons (25 mL) and mix with flour. Stir back into thin coconut milk; set aside.
Cut slit down middle of each hot finger pepper. In shallow Dutch oven, heat oil over medium heat; cook hot peppers and onions just until onions colour, about 6 minutes. Add garlic, ginger, turmeric and cayenne; cook, stirring, for 4 minutes. Stir in curry leaves (if using), cardamom pods, cloves and peppercorns; cook for 1 minute.
Add reserved thin coconut milk mixture, salt and sugar; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes.(Make-ahead: Refrigerate in airtight container for up to 1 day.)
Add fish and tomatoes; cook over medium heat, carefully stirring occasionally, until fish flakes when tested, 5 to 8 minutes. With slotted spoon, transfer fish to warm deep serving dish.
Stir reserved thick coconut milk into pan and bring to boil. Remove from heat; stir in lime juice. Pour over fish.