3 TBS olive or coconut oil
2 scallions — finely chopped
2 TBS minced fresh ginger
4 garlic cloves — minced
1 chili pepper — membrane and seeds removed — chopped finely (optional)
1 TBS turmeric
1 tsp. ground cumin
1 — 14.5 oz. can of coconut milk
¾ cup chicken stock
Salt & Pepper
1 TBS corn starch
¼ cup thawed peas
2 pounds of white fish cut into medium chunks
1 TBS of finely chopped cilantro or parsley or dark scallion greens
Heat 2 TBS of oil in a skillet. Add the scallions, ginger, garlic and chili pepper (if using). Cook for 2 to 3 minutes, stirring occasionally. Make a well in the middle and add the remaining oil. Add the turmeric and cumin, stir into the oil, and cook for a few minutes. Mix it and cook for another few minutes.
Add the coconut milk and ½ cup of chicken stock. Mix well and allow simmering for about 10 minutes.
Mix the remaining chicken stock with the corn starch (corn flour) and add it to the skillet. Add the peas and fish. Mix well and cook for about 7 minutes — until the fish is cooked through. Turn off the heat and add the chopped cilantro, parsley or scallion greens.
Serve with rice and enjoy!