Coconut Curry Fish
2 onions (Maui)
2 T coconut oil (Island Harvest)
3 cloves garlic (non-local)
1 T curry powder (non-local)
1 t freshly grated ginger (BI)
3-4 basil leaves, finely chopped (BI)
2 T "Thai Spice" (this is purchased prepared from Guinea Grass Farms at the Hilo FM. It has finely chopped lemongrass, galangal, kaffir lime leaf, garlic and chili pepper, all BI)
1 C coconut milk (BI, made from scratch. For instructions on how to make the milk, go here: http://www.thenaughtyvegan.com/coconut.htm
3 bell peppers (BI) - preferably different colors
1 lb Naigari (Suisan)
Stir fry onion in oil until translucent. Add garlic and stir fry until the garlic starts to turn brown. Add curry and ginger and stir fry for about 5 minutes.
Add the fish and carefully fry each side for a 2/3 minutes. Add coconut milk and cook until done. Stir in basil right before serving. If you want it thicker, use a cornstarch slurry. Served with rice (non-local).