The prepared fish is cut into short, wide strips and sprinkled with salt and pepper.
All other ingredients except oil and coconut milk are ground to a fine paste in a mortar. This is then mixed with peanut oil and put into a frying pan, heat everything together and cook the fish in it. After 3-4 minutes of cooking on low heat, the coconut milk is added and the curry is put on low temperature to finish cooking.
Bring to the table on heated plates together with long grain rice.
Tip: Stock up on a variety of high-quality spices – it pays off!
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