Coconut Fish Curry Recipe

Coconut Fish Curry Recipe

2-3 tablespoons sunflower oil

3 salam leaves (optional)

1 lemon grass stem, bruised, knotted

1 torch ginger shoot, bruised (optional)

2 teaspoons tamarind pulp

3 kaffir lime leaves

400 g Spanish mackerel, or any firm white fish, cut into 3 cm cubes

125 ml coconut milk

Spice Paste:

6 garlic cloves

½ teaspoon shrimp paste

3 long red chilies, seeds removed

1 tablespoon chopped fresh turmeric

2 teaspoons chopped fresh ginger

3 candlenuts

2 lemon grass stems

1 tomato

3 small red chilies, seeds removed

2 tablespoons chopped fresh galangal

1 teaspoon coriander seeds

2 teaspoons palm sugar

1 torch ginger shoot (optional)

Pinch of nutmeg powder

Method:

Grind paste ingredients with ¼ teaspoon black pepper in a mortar and pestle, or place in a food processor and blend to a paste.  Add a little water to spices if they won't blend in the food processor.  Heat oil in a wok over medium heat.  Fry paste with salam leaves, lemon grass, torch ginger, tamarind and lime leaves for 30 seconds or until fragrant and glossy, stirring constantly.  Add fish and toss about 1 minute until changes color.  Add 1 ½ cups water and simmer until fish is cooked (about 10 minutes, depending on thickness of fish).  Add coconut milk, bring to boil and simmer 1-2 minutes, until slightly thickened.  Season to taste.