1 can coconut milk
1 piece thumb size ginger, minced
4-5 pieces garlic cloves, minced
1 small size onion, slice thin
1 stem lemon grass, cut into 3 inches
1 cup water
1 tablespoon curry powder
1/2 teaspoon turmeric (kalawag)
salt to taste
2 tablespoon cooking oil
1/4 teaspoon Chile powder (optional)
Saute minced ginger, lemon grass and garlic in cooking oil.
Add onion, curry powder and turmeric and saute for a minute.
Add 1 cup of water and salt. Simmer for few minutes in low heat.
Add chile powder if desired.
Add fish to the mixture and coconut milk. Cover and simmer for 4-5 minutes in low heat.
Remove from heat, serve over steam rice and enjoy!