Preparation
1) Wash and cut fish fillets into cubes
2) Grind 3 small Onions, 6 Blanched Almonds, 6 Cashew Nuts, 4 Cloves Garlic, 5cm Root ginger and 1 stalk of lemon grass and tumeric in a food processor into paste
Cooking Process
1) Heat oil in a wok add the grinded paste and cook for 2-3 minutes
2) Add coconut milk and bring it to boil stirring constantly to avoid curdling
3) Add fish cubes with chopped chillis and cook for 7-8 minutes adding the remaining stalk of lemon grass, salt and pepper to taste
4) Add grated coconut and cook for 2-3 minutes
5) Remove lemon grass and serve hot with plain rice
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