Fish In Creamy Coconut Sauce - cooking recipe

Ingredients

1 large onion, sliced
2 large red chilies, minced
1 teaspoon ginger, grated
1 teaspoon ground turmeric
10 kaffir lime leaves or 2 stalks lemongrass, bruised
1 tablespoon tamarind paste (found in Asian food stores)
1 (400 ml) can coconut milk
1 (400 ml) can pineapple chunks, drained
4 pieces fish, cutlets about 1 inch thick or 600 g fish fillets

Preparation

Fry the onion and chillies in a little oil til the onion goes soft.
Add the ginger, tumeric, tamarind paste and lime leaves (or lemongrass). Fry til fragrant, stirring constantly to prevent sticking.
Mix in the coconut milk and pineapple chunks.
Arrange the fish pieces in the sauce, cover and simmer til cooked.
Season with salt and sugar. It should be more savoury than sweet.
ENJOY!