Fish curry with basmati rice: prepare the Kamado BONO grill for direct cooking, light the coals with a fire starter, place the stainless steel cooking grates, and wait until the temperature rises to 220 degrees.
Adjust the upper and lower air vents to maintain an even temperature.
In a pan, heat the oil, sauté the onions and garlic, grate some ginger, add the fish and shrimp, drizzle with lemon juice, and sprinkle in chopped chili.
Fry, then add green beans, asparagus, spices, and cherry tomatoes. Stir while cooking, pour in coconut milk, and simmer for 30 minutes.