4 green chilies (deseeded if liked),
2 tbsp lemon juice
175ml / 6 fl oz think coconut milk
chili flowers, to garnish (optional)
Heat the oil in a preheated wok or heavy-based frying pan. Add the onions
and fry, stirring frequently, until soft and golden. Add the garlic and
cook for 30 seconds. Remove the onions and garlic from the pan with a
slotted spoon and set aside.
Toss the fish
in the flour, add to the pan and brown quickly on all sides. Drain on
onions and garlic to the pan, stir in the turmeric and chilies and cook
for 1 minute. Stir in the lemon juice, coconut milk and salt to taste
and simmer, stirring constantly, for 10 minutes until the sauce has
fish to the pan and heat for 2-3 minutes. Spoon into a warmed serving
dish and garnish with chili flowers, if using.
looks very attractive when garnished with chili flowers. To make chili
flowers, shred the chili lengthways leaving 1cm / 1/2 inch attached at
the stem end. Place in iced water for about 1 hour to open.