4 small cod steaks
1 large red onion, diced
2 cloves garlic, crushed
1 (2.5 cm) root ginger, peeled and grated
2 hot red peppers ( Jamaican bell peppers) or 3 fresh green chillies, deseeded and diced
2 teaspoons ground coriander
2 tablespoons vegetable oil 14 oz (400 g) canned or chopped fresh ripe tomatoes 1/4 lemon, squeezed
3 oz (75 g) creamed coconut 3U pint (450 ml) boiling water
Saute the onion, garlic, ginger, peppers (or chillies) and coriander in the oil for about 10 minutes until softened.
Add the tomatoes, lemon juice and coconut milk, made by dissolving the creamed coconut in water, and cook uncovered for a further 15 minutes.
Add the fish steaks and poach them in the sauce (which you can liquidize first if you prefer) for about 12-15 minutes, depending on their thickness. Serve with the sauce poured over,,
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