Ingredients
200g Alaska Salmon, diced
1 stalk Lemongrass, bruised
400 ml Coconut milk
1 sheet Turmeric leaf, minced
3 sheets Lime leaves
1 Bay leaf
1 Dried yellow mangosteen
1 Big potato, diced
1 tsp Salt
½ tsp Sugar
Kalio Seasonings:
8 Red onions
4 cloves Garlic
2 Big red chilies
6 Red curly chilies
3 cm Turmeric, roasted
2 Gingerroot
2 cm Galangal
2 tbsp Coconut oil
Garnish:
1 Spring onion, sliced
1 Big red chili, finely sliced
Directions:
- Blend the Kalio spices together until smooth then heat the pan. Add coconut oil then sauté the spices until fragrant.
- Pour the coconut milk , stir occasionally to avoid the coconut milk become grainy.
- Add turmeric leaf, lime leaves, dried yellow mangosteen and potatoes. Bring to a boil. Then, simmer over medium heat until the coconut milk changes in color, thickens and shrinks.
- After the potatoes are ¾ cooked, add salt and sugar to taste. Add Salmon and cook until done.
- Garnish with spring onion and sliced red chilies. Serve hot.