FRIJE

Instructions

• 1.   In a blender, blend garlic, ginger, turmeric, onion, and about ten coriander leaves with 1 tablespoon of coconut milk and ghee. Pour the mixture into a thick-bottomed saucepan, heat it slightly, then add the spices and cook for one to two minutes (without burning) until the aroma of the spices spreads.
• 2.   Then add the tomatoes, coconut milk, salt, and pepper.
• 3.   Bring to a simmer for 15 to 20 minutes, until the sauce slightly thickens and becomes well-flavored.
• 4.   Add the fish and simmer for about ten minutes (slightly less if using fillets that cook and break apart faster). The fish should remain in bite-sized pieces.
• 5.   Add the coconut cream and coconut flakes, and cook for another minute. Adjust the seasoning and serve hot with the remaining coriander leaves (a few mint leaves if you like) and basmati rice (preferably cooked using the steaming method, see my notes).

Nutritional information *