Fish in coconut milk.

• 1200ml packet of coconut cream
• 1 medium onion, thinly sliced.
• 4 large cloves of garlic, finely chopped.
• 2 fresh red chillies – more or less, according to strength of the chilli and taste.  Deseed the chillies and finely chop.
• 5cm/2″ fresh ginger, finely chopped
• 3 tablespoons coconut oil
• ½ tsp turmeric
• 1 rounded tsp cornflour, melted into a little water.  Optional.
• juice of 3 limes
• 1kg/2lb fish steaks, will suit monkfish or halibut.
• 3 kaffir lime leaves, torn up.
• Big handful of coriander leaves, roughly chopped.
• Salt.

Serves 4.

1. Warm the coconut oil in a broad casserole.  Fry the chillies, along with the onion, if used, until softened.
2. Add the garlic, ginger, turmeric and stir about for a further 3 mins.
3. Take off the heat and add the cornflour (if used) and lime juice, stir about briefly, then add the coconut cream.
4. Return to the heat, stirring continuously until thickened
5. Add the fish steaks, nestling them into the sauce and cover the casserole.  Leave to simmer very gently for 10 – 15 mins, depending upon how thick the steaks are.
6. When the fish is cooked through, stir in the kaffir lime leaves.  Leave to stand for a couple of mins.
7. Put it all into a serving dish and sprinkle over the coriander leaves.

Garlic and onions are extremely good for us.  Garlic in particular is an excellent cancer fighter.  But not everybody can eat the onion family.  Apparently it is a genetic problem with some of us.  If you can eat this family of vegetables, then do enjoy them.