Onion and garlic fried with ginger and spices (turmeric, cumin, hot pepper) for a minute in oil, then coconut milk brought to a boil and simmered a few minutes; the fish cooks in it.
Heat the olive oil in a wide pan over medium heat.
⚙ Pan-fryingStoveFrying pan
2
Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
To assemble
3
Add the turmeric and ginger and fry 1 minute, until fragrant.
⚙ Adding to the hot fat and fryingStove
4
Pour in the coconut milk and salt and bring to a boil. Turn down the heat and simmer 5 minutes.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
305calories
3 gprotein
6 gcarbs
31 gfat
● protein 3%● carbs 8%● fat 89%
Per serving (140 g), of 4 servings
For the Fried onion · To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Turmeric: measured in tsp in this recipe: 1 tsp = 3 g · 312 kcal per 100 g · More about Turmeric →
Fresh ginger: measured in tsp in this recipe: 1 tsp = 5 g · 80 kcal per 100 g · More about Fresh ginger →
Coconut milk: measured in cup in this recipe: 1 cup = 240 g · 230 kcal per 100 g · More about Coconut milk →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (2) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
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