* 2 Basa fillets
* Pinch of Salt and Freshly ground black pepper.
* Zest and Juice of a Lime or Lemon
* ½ whole coconut, flesh removed and grated
* 2 tablespoons Vegetable oil
* 2.5 cm (1 ") fresh Galangal root, peeled and thinly sliced
* 2.5 cm (1") fresh Root ginger, peeled and Grated
* 3 Cloves of garlic, peeled and crushed
* 5 cm (2") Lemon grass very finely chopped
* 1 tablespoon Nam pla
* 200 ml of Chicken stock
* 1 400 ml can of Coconut milk
* 1 tablespoon Jaggery of Brown sugar
* ½ teaspoon Turmeric powder
* Fresh Coriander and chopped red Chilies to garnish
===Method===
* Chop the Fish into large bite-sized chunks and if not using Basa, remove any skin and bones.
* Season the Fish with a good pinch of Salt and half of the Citrus Zest and Juice.
* Using a dry Wok, Brown the Coconut flesh, turning it regularly.
* Add the Vegetable oil, Ginger and Galangal, Chillies, Garlic, Lemon grass and Fry for a few minutes.Add the Nam pla to the tin of Coconut milk and add the Coconut milk to the wok by straining through a fine Sieve. Reserve the Strained Cream to add later.
* Add the Turmeric powder and the Chicken stock together with the remaining Citrus juice and Zest.
* Taste and season with Salt and Black pepper if needed.
* Bring to a gentle Boil and Simmer for 10 minutes.
* Add the Fish and Simmer for another 8 minutes.
* Remove from the heat and stir in the sieved Coconut cream.
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Fish_curry_with_coconut_and_lemon_grass
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