In the pan goes the following:
3 teaspoons of unrefined coconut oil.
3 large segments of garlic, sliced.
2 large teaspoons of ginger paste.
4 cardamon
Sprinkle of ground cumin, ground coriander, and turmeric.
Ground hot red chill pepper to suit your taste, a sprinkle is enough.
Dash of soya sauce.
Half a tablespoon of sugar.
Rock salt and ground black pepper to taste.
Fry a couple of handfuls of chopped onions in the spices on a low heat, nice and slow. While cooking add a mug of water. When the onions are soft you can add the following to simmer, in the following order.
Just over half a tin of coconut milk.
2 large tablespoons of desiccated coconut. (If you have it)
1 tablespoon of honey.
3 small new potatoes thinly sliced.
When the potatoes are soft, you can then add a few sultana's for extra flavor, nutrients and texture.
Then add noodles of your choice and cover the noodles in the thick sauce. A couple of nests are enough in that amount of sauce. Then add a little more coconut milk poured over the noodles. While the noodles are simmering, you can then cook the fish goujons to go with it.
As I still have a little drop of coconut milk left, I've put a good heap of dried oregano in it, with some lemon Jif for covering the fish pieces. Then cover the pieces in homemade breadcrumbs. If I had some fresh lemon I would use that instead. However, we have to make do, with what we've got.
I am now frying the fish goujons in a tablespoon of unrefined palm oil.
Dinner is looking good for an emergency meal.
Now he's talking about the 'barn'.
So let's have a crispy tortilla to go with it. That can go in the oven while the noodles are being kept warm.
