Ingredients:
1 ½ pound firm fleshed fish, skinned & cut into 1-inch pieces
2 cans coconut milk
2/3 cup dry, shredded, unsweetened coconut
1 big onion, chopped
7 almonds, blanched
1 inch fresh ginger, chopped
3 cloves garlic, chopped
2 lemon grass stalks, trimmed
2 tbsp vegetable oil
2 tsp turmeric
3 green or red chilies, seeded & sliced
salt and black pepper according to taste
Scallions to garnish
Directions:
Sprinkle salt on the fish pieces and set aside.
Heat a pan or wok over low heat. Toast or dry fry the shredded coconut stirring constantly until golden and crispy.
Put the toasted coconut in a food processor and process until oily.
Put the onion, garlic, ginger, almonds, 2 inch from the thick end of the lemon stalks and turmeric in a food processor and process to paste.
Heat the oil in a large pan or wok. Add the ginger garlic paste to the pan and cook for 2-3 minutes stirring occasionally.
Pour the coconut milk in the pan and bring to a boil stirring constantly.
Stir in the fish pieces to the pan. Add the sliced chilies reserving a few for garnishing. Also, add the remaining lemon grass stalks after crushing them lightly. Cook for about 3-4 minutes.
Mix in coconut paste and cook for 2-3 minutes.
Season with salt and black pepper to taste. Remove from heat and discard the lemon grass stalks. Garnish with chopped scallions and sliced chilies and serve with rice.
