3-4 whole fish (Alumahan or Salmon or any fish)
1 can (2 cups) coconut milk
1/2 cup water
2 small potatoes, slice into cubes
1 small carrot, slice into cube
1/2 to 3/4 tbsp. mild curry powder
1 onion, sliced
4-5 cloves garlic, minced
1/2 green or red bell pepper sliced into strips
1-2 tsp. cummin powder (optional)
2 tsp. lemon or kalamansi juice
Salt & pepper to taste
Oil for sautéing
1. Pre-heat oil with pan. Fry the fish for 2-3 minutes on each sides (half cook). Set aside.
2. In a separate pan, pre-heat oil and sauté garlic and onion till soft. Add coconut milk water, curry powder, cummin powder, lemon juice, pepper and season with salt according to your taste. Mix it well.
3. Then add potato and carrots and let it simmer for 5-10 minutes on a low heat.Once the potato is soft, add the half-cooked fish and bell pepper. Continue to simmer for 5 minutes then turn the fish over and continue to cook for another 5 minutes.
4. Once the sauce thickens, remove from the heat and now ready to serve.
5. Best serve with rice.