500 gm firm fish steaks
2 medium onions - roughly chopped
2 cloves garlic
2 tsp chopped fresh ginger
1 tsp chili powder
1 cup thin coconut milk
1 tbsp ground coriander
1 tsp ground cumin
1/2 tsp ground fennel
1/2 tsp ground turmeric
2 strips thinly peeled lemon rind
6 curry leaves
2 tbsp lemon juice
1 tsp salt
1/2 cup thick coconut milk
Cut fish steaks into serving pieces.
Put onions, garlic, ginger and chili powder into blender container and blend to a smooth paste, adding 1 tbsp of thin coconut milk if necessary.
Scrap the blended mixture into a saucepan, wash out blender with the thin coconut milk and add to a saucepan together with the ground spices, lemon rind and curry leaves.
Bring to the boil, reduce heat and simmer for about 8 minutes, then add the fish, lemon juice and salt and simmer for 5 minutes. Add thick coconut milk and stir until curry reaches simmering point once more.
Serve with rice.
Serves 4 - 6
Source: Complete Asian Cookbook
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