Serves 4

2 tablespoons oil
2 tablespoons finely chopped onion
2 cloves garlic, crushed
1 tablespoon finely chopped ginger
1/2 teaspoon chilli powder
4 green chillies
300 ml (1/2 pint) thin coconut milk
salt
4 fish cutlets/steaks (halibut, cod, salmon etc.)

Heat the oil in a pan. Add the onion, garlic, ginger and chilli powder and
fry until the onion is soft. Add the chillies, coconut milk and salt to taste
and simmer until thickened. Add the fish, spooning the sauce over, and cook, uncovered, for about 5 minutes or until tender.

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