4 Servings 
 
Ingredients

4 pcs fish (cutlet or fillet about 8 ozs each)
2 tablespoons rice bran oil 
1/4 cup fried red onion (adjust to taste)

1/4 cup fried garlic (adjust to taste)
3 kaffir lime leaves
1 teaspoon grated fresh ginger
6 candlenuts chopped into small pieces
1 teaspoon madras curry powder
2 teaspoons light soy sauce
2 teaspoons lemon juice
1 cup water 

Cooking 
 
1) Heat oil in frying pan and add fried red onions, ginger and candlenuts.
2) Stir-fry over low heat for 3 minutes.
3) Mix soy sauce, lemon juice and curry powder together in separate dish.
4) Add mixture and stir fry 1 minute. 
5) Add water and stir while bringing to a boil.
6) Reduce heat and simmer for 3 minutes.
7) Add fish, do not overlap.

8) Cover and simmer for about 5 minutes on each side until fish is cooked through.
9) Serve with steamed baby bok choy and brown rice.

 

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