String Hoppers (Soy-Free) with Fish Curry

Ingredients

• 2 cups Rice Flour
• 1 1/2 cups Hot Water
• 1/2 tsp Salt
• 1 lb Firm White Fish (e.g., Cod, Snapper)
• 1 can Coconut Milk
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 2 tbsp Curry Powder (soy-free blend)
• 1/2 tsp Turmeric Powder
• 1/4 tsp Chili Powder
• 10 leaves Curry Leaves
• 1 tbsp Lime Juice
• 2 tbsp Coconut Oil
• 1/2 cup Water

Instructions

1. 1For the String Hoppers: Combine rice flour and salt in a bowl. Gradually add hot water, mixing continuously to form a smooth, pliable dough.
2. 2Load the dough into a string hopper press. Press the dough onto the string hopper mats in a circular pattern.
3. 3Steam the string hoppers for about 10-12 minutes, or until cooked through.
4. 4For the Fish Curry: Heat coconut oil in a pot. Add onion, garlic, and ginger, and sauté until fragrant.
5. 5Add curry powder, turmeric powder, and chili powder. Sauté for another minute.
6. 6Add coconut milk, curry leaves, and fish pieces. Simmer until the fish is cooked through and the curry has thickened.
7. 7Stir in lime juice. Serve the string hoppers hot with the fish curry.

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