INGREDIENTS
4 hot green chillies
15g fresh ginger roughly chopped
1½ tbsp pine nuts
2tbsp coconut oil
1tbsp ground turmeric
25g garlic cloves
100g red Asian shallots
3 lemon grass stalks bruised
1 tin coconut milk
1tsp fennel seeds toasted and ground
2tsp ground cumin
5 cloves
70g coconut sugar (refined white will do)
1tsp ground nutmeg
2 cinnamon sticks
500g of potatoes peeled and cut into bite size pieces
600g of, salmon, tuna or mackerel
The juice of a lime
1tbsp turmeric
METHOD
Cut the fish into bite size pieces and put into a bowl add the lime juice and turmeric mix well cover and leave to one side
Blend together the chillies, ginger, pine nuts, turmeric, garlic and shallots with the coconut oil to form a smooth paste add more oil if needed
Heat 2 tbsp of coconut oil in a frying pan and fry the paste on a medium heat until it darkens slightly
Add all of the other ingredients and bring to the boil stirring gently to mix
Add the potatoes bring back to the boil and gently simmer until the potatoes are nearly cooked
Now add your chosen fish and cook for 5 to 10 mins or until the fish has cooked through
NOTES
This dish is full of incredible flavour, and was inspired by travels to Bali <3
