1. lay out the coconut flakes and flakes on a baking tray and roast in the oven at 150 °C (gas: level 2) for approx. 10 min. until golden brown, shake the baking tray frequently.
Put turmeric, pepper, fish and lime juice in a frying pan and add enough water to cover. Simmer on low heat for 15 minutes until the fish is cooked. Remove the fish fillets from the liquid, cool a little, then divide into small pieces.
Roast the cumin, stephanis, cinnamon stick and chili in a dry frying pan over medium heat for 5 min. Grind to a fine powder in a hand mixer or possibly in a mortar.
Heat the oil in a wok. Add the garlic, onions, and the spice powder and stir-fry over medium-high heat for 10 min until the onions are soft.
5. Add the fish and the coconut flakes and flakes to the wok form. Mix gently and stir for about 5 min until everything is hot together.
Serve on long grain rice.
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