Preparation – step by step recipe
- Preheat the barbecue to 220°C and place the Stark cast iron pan on the grill.
- Slice the spring onions into rings, chop the pak choi into pieces, grate the ginger, crush the garlic, and bruise the cardamom pods.
- Toast the coriander seeds briefly in the dry pan until fragrant. Remove them and grind them roughly.
- Add some fat to the pan and sauté garlic, ginger, chili, turmeric, cardamom, curry leaves, and the toasted coriander. Add the spring onions and pak choi and let them cook until softened.
- Pour in the coconut milk and stir well. Let it simmer gently for about 5 minutes until the sauce is fragrant and slightly thickened. Place half of the lime directly into the sauce for extra freshness.
- Carefully place the fish pieces in the warm sauce. Close the BBQ lid and let them cook for 6–7 minutes until perfectly tender and juicy.
- Add lime juice and fresh coriander. Serve warm with naan bread or coconut rice.
Perfect for a summer evening in good company. Enjoy!
