1 tbsp oil
2 onions, sliced
2 tsp. cumin
1 tsp garlic
1 tsp coriander
1 tsp turmeric
4 whole cloves
4 cardamom pods, slightly crushed
1 tsp curry
3 cups coconut milk
2lb white fish (we used turbot)
Heat the oil in a large, heavy-bottom sauce pan. Add the onions and cook over low heat, stirring occasionally, for 10 minutes, or until golden. Stir in the cumin, garlic, coriander, turmeric, cloves, and cardamoms and cook, stirring constantly, for 1-2 minutes, or until the spices give off their aroma. Add the curry and coconut milk, then stir well and simmer for 20 minutes.
Meanwhile, using a sharp knife, debone fish if necessary and cut each fillet in half along the center, then slice in half horizontally. Roll up each piece of fish as tightly as possible and secure with a toothpick.
Gently add the fish rolls to the coconut sauce. Cover and simmer for 10 minutes, or until the fish is cooked through. Serve over rice.
NOTES: This recipe is very mild-flavored and not fishy-tasting at all. Don't defrost the fish in the microwave; it will cook partially and be too flaky to roll up well.