Name: Authentic green fish curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Paste; 1/3 cup coriander leaves, plus extra to serve; 1 coriander root, chopped; 3 lemongrass stems, white part only, chopped; 5 long green chillies, trimmed chopped; 3 garlic cloves, peeled, halved; 5 piece ginger, peeled, chopped; 2 eschalots, chopped; 1 tablespoon fish sauce; 1 teaspoon ground cumin; Curry; 1 tablespoon peanut oil; 270 millilitre can coconut milk; 1 cup fish stock; 2 tablespoon brown sugar; 4 kaffir lime leaves, shredded; 1 tablespoon fish sauce; 1 tablespoon lime juice; 750 gram firm fleshed fish (ling or basa),cubed; steamed rice, lime wedges, to serve

Ingredients

Paste

1/3 cup coriander leaves, plus extra to serve

1 coriander root, chopped

3 lemongrass stems, white part only, chopped

5 long green chillies, trimmed chopped

3 garlic cloves, peeled, halved

5 piece ginger, peeled, chopped

2 eschalots, chopped

1 tablespoon fish sauce

1 teaspoon ground cumin

Curry

1 tablespoon peanut oil

270 millilitre can coconut milk

1 cup fish stock

2 tablespoon brown sugar

4 kaffir lime leaves, shredded

1 tablespoon fish sauce

1 tablespoon lime juice

750 gram firm fleshed fish (ling or basa),cubed

steamed rice, lime wedges, to serve

Method

Paste

1.Place coriander leaves and root, lemongrass, chillies, garlic, ginger, eschalots, sauce and cumin into the mini chopper attachment of a hand blender or the base of a tall jug. Using hand blender, process to a smooth paste. Transfer to a sterilised jar.

Authentic green fish curry

2.Heat oil in a frying pan on high. Add 1/2 cup paste and fry for 2-3 minutes.

3.Stir in coconut milk, stock, sugar, leaves, sauce and juice. Bring to the boil. Reduce heat to low and add fish. Simmer, stirring, for 3-4 minutes, until fish flakes when tested with a fork.

4.Serve with rice, coriander leaves and lime wedges.

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Ingredients

Method

Paste

Authentic green fish curry

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