|1||piece (3 inches) fresh ginger, peeled|
|6||hot green chili peppers|
|7||cloves garlic, chopped|
|1||can (14 ounces) coconut milk|
|4||tablespoons vegetable oil|
|1||large onion, thinly sliced|
|1/2||teaspoon cayenne pepper|
|2||pounds white fish (haddock, cod, pollock), cut into 2-inch pieces|
|Rice (for serving)|
2. Cut the remaining ginger into fine strips. Cut slits down the middle of the remaining 3 chilies.
3. Put the flour in a bowl. Slowly add half the coconut milk and stir well.
4. In a large skillet, heat the oil over high heat. Add the onion, remaining ginger, and slit chilies. Cook, stirring often, for 3 minutes or until the onion starts to brown. Add the chili paste with the turmeric and cayenne pepper. Cook, stirring often, for 3 minutes. Add the coconut milk and flour mixture, salt, and tomatoes. Cook, stirring, until the sauce comes to a boil. Lower the heat and simmer for 8 to 10 minutes or until the sauce thickens slightly.
5. Add the fish to the sauce and cook gently for 6 minutes or until it is cooked through. Add the remaining coconut milk. As soon as the sauce bubbles, turn off the heat. Serve with rice. Adapted from Millbrook Inn & Restaurant