COCONUT FISH CURRY
Easy to make, and delicious, this curry can use up just about any firm fish. Don't be afraid of adding a few fresh mussels if you have them.
onion, finely chopped
piece ginger, finely grated
garlic cloves, crushed
small red chilli, shredded, or ½ tsp chilli powder
lemon grass stalks, split, & bruised with a rolling pin
heaped tbsp medium curry powder
heaped tbsp light muscovado sugar
bunch coriander, stems finely chopped
can coconut milk
skinless hake fillets, cut into rectangles
pack frozen raw whole prawns
rice, to serve
the oil in a wide, lidded frying pan, then soften the onion for 5 mins.
Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli
and lemon grass, and cook for 2 mins.
the curry powder and sugar, and keep stirring. When the sugar starts to melt
and everything starts to clump together, add the coriander stems, coconut milk
and 2 tbsp water, then bring to a simmer.
the fish to the sauce, tuck the prawns in here and there, then squeeze over
half the lime. Pop on the lid and simmer for 5 mins more or until the hake is
just cooked and flaking, and the prawns are pink through.
for seasoning, adding a squeeze more lime to the sauce if you like. Scatter
over the coriander leaves and serve with rice.