From Food to Die For! by Kim Soudavar, a newish Canadian book that I think has some wonderful, easy and original recipes. Julie C., her style reminds me of you!
Put into food processor:
2 med. onions, chopped
2 cloves garlic, chopped
2 tsp. fresh ginger, peeled and chopped
1 tsp. sambal oelek
Put the mixture into a pot and rinse the bowl with
1 cup thin coconut milk
Add:
1 tbsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground fennel
1/2 tsp. ground turmeric
2 strips lemon rind
6 curry leaves
Boil, reduce heat, simmer 8 min. and add
1 lb. white fish (halibut, turbot, kingklip) cut into bite sized pieces.
OR
2 large shelled shrimps per person.
Also add:
2 tbsp. lemon juice
1 tsp. salt
Simmer 5 min. and add 1/2 cup thick coconut milk.
Stir until it simmers and the fish is cooked through, but not falling apart.
Serve with basmati rice.
TIPS: Don't shake the tin of coconut milk. The top part is thick and should be saved for the last step and the bottom is thin and used at the beginning.
Unexpected guests? Hardboil some eggs, shell, cut in half lenghtwise and add to pot. DIVINE! (Her comment, I haven't made this yet!)
Sambal oelek is available at Oriental/Dutch food stores.