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Ingredients: • 4 swordfish or mahi mahi cutlets (675 g/ 1 ½ lbs) rinsed and dried • 3 stalk lemongrass, tender inner part of bottom third only, thinly sliced • 1 fresh turmeric leaf, shredded • 70 g ( ¾ cup) fresh grated coconut • 2 tablespoons oil • 10 shallots, thinly sliced • 4-5 cloves garlic, thinly sliced • 1 liter (4 cups) thin coconut milk • 2 slices dried garcinia fruit (asam gelugor) or 1 teaspoon tamarind pulp • few sprigs lemon basil, to garnish Spice Paste: • 2 teaspoons black peppercorns • 2 teaspoons coriander seed • 1 ½ teaspoons cumin seeds • 1 teaspoon fennel seeds • 1 small stick cinnamon • 1 cm ( ½ in) fresh ginger root, peeled and sliced • 1 teaspoon turmeric powder • 6-8 shallots, peeled • 3-4 red finger-length chilies • 3 cloves garlic, peeled • 1 teaspoon salt Preparations: 1. To prepare the Spice Paste, dry-fry the peppercorns, coriander, cumin, fennel and cinnamon in a wok or skillet over low heat, shaking the pan frequently, until the spices are fragrant, 1-2 minutes. Grind to a powder in a spice grinder or blender. Add the ginger, turmeric, shallots, chilies, garlic and salt. Process to a smooth paste. 2. Spread the Spice Paste over the fish cutlets and sprinkle with sliced lemongrass and turmeric leaf. Marinate for 15-30 minutes 3. While the fish is marinating, dry-fry the grated coconut in a wok over low heat, stirring frequently, until golden brown. Grind in a blender or food processor until it becomes an oily paste. Set aside. 4. Heat the oil in a wok or saucepan. Add the shallots and garlic and stir-fry until soft, 1-2 minutes. Add the coconut, coconut milk and dried garcinia or tamarind. Bring to a boil gently over low heat, stirring constantly. Add the marinated fish and simmer, uncovered, until the fish is tender and the sauce thickens, about 10 minutes. Garnish with basil leaves and serve Serves: 4 Preparation time: 45 mins. Cooking time: 25 mins.
Periplus
