How to make it

  • Heat oil over medium-high in a pan
  • Sear fish fillets, but do no cook through and store at room temperature
  • Reduce the heat to medium and sweat the onions and peppers
  • Add garlic and cook 2 min.
  • Add tomatoes and cook 2 – 3 min. stirring
  • Add garam masala and keffir lime leaves, wrapped in cheese cloth, and stir 1 min.
  • Add coconut milk and chile paste and bring to a boil
  • Add fish and reduce heat to a simmer and cook fish all the way through
  • Once fish is cooked, remove it and cool at room temperature
  • Remove the keffir lime leaves and strain the sauce in a chinois
  • Reserve onions and peppers

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