By Shai Barak
Servings: Serves 4, with rice.
Soak cut fish filets in milk overnight, or defrost in milk.
Put 2 tbsp oil in a pot, add 2 heaping tablespoons curry paste and saute for about 2 minutes. Add coconut milk, 2 tbsp sugar, lime juice and bring to a boil on high heat.
Taste and add salt. Wash fish from milk, cut it into cubes and add to the curry. Bring it to a boil, then cover and lower heat. Cook 15 minutes until fish is cooked.
Start 4.5 cups water boiling. Heat 1/4 cup oil in a pot. Add the cup of cashews, 3 cups rice, and 2 tsp salt. Saute for about 3 minutes.
Add boiling water to rice and cover and lower heat. Cook for 20 minutes without uncovering.