Fish Molee

Without shaking cans, spoon off 1 cup (250 mL) thick coconut milk from top of each into bowl; set aside for sauce.

Pour remaining thin coconut milk into separate bowl; remove
2 tablespoons (25 mL) and mix with flour.

Stir back into thin coconut milk; set aside.

Cut slit down middle of each hot finger pepper.

In shallow Dutch oven, heat oil over medium heat; cook hot peppers and onions just until onions colour, about 6 minutes.

Add garlic, ginger, turmeric and cayenne; cook, stirring, for 4 minutes.

Stir in curry leaves (if using), cardamom pods, cloves and peppercorns; cook for 1 minute.

Add reserved thin coconut milk mixture, salt and sugar; bring to boil.

Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes.

(Make-ahead: Refrigerate in airtight container for up to 1 day.)

Add fish and tomatoes; cook over medium heat, carefully stirring occasionally, until fish flakes when tested, 5 to 8 minutes.

With slotted spoon, transfer fish to warm deep serving dish.