Ingredients
2 lb. firm fish (e.g. tuna, snapper, salmon)
Salt to taste
3 T vegetable oil
1 medium onion, chopped
2 cloves garlic, crushed
1 T curry powder
2 T tomato paste
1-2 red chilis or hot peppers
juice of 1/2 lemon
1 1/2 C coconut milk
Preparation
Season fish with salt. Heat the oil in a pan and brown the fish. Set aside and keep warm. In the same oil, fry onion until brown. Add the garlic and stir. Cook for 1 minute and then add curry powder, tomato paste, chilies, and lemon juice. Mix well and keep stirring so the mixture does not burn. Cook for 2-3 minutes. Add the coconut milk and stir until it boils. Turn the heat down and add the fish. Simmer for about 10 minutes to allow the flavors to concentrate and the sauce to thicken to a creamy consistency. Serve hot with boiled rice.
