lauttimur.com - All you need is a few fresh herbs and spices, some coconut cream, your favourite white fish and a little time to set it all to a simmer.

Please don’t be overwhelmed by the following list of ingredients, it’s mostly for the spice paste which is blended together in a food processor or blender in one swift step.

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What You Need

•    White Fish – Snapper fillets work best here. If these are unavailable, any mild flavoured white flesh fish goes well. 
•    Kaffir Lime Leaves – You can also find them dried, frozen or in a jar at Asian and local supermarkets. 
•    Lemongrass – You can find whole and chopped lemongrass at most Asian and local supermarkets. 
•    Chilli – Large chillies have less heat, but full flavour and go perfect in the spice paste. If you don’t like heat, only use 1 or 2 large chillies.
•    Lime Juice – You can’t beat a squeeze of fresh lime juice! Feel free to substitute with tamarind paste if you can find it at your local Asian supermarket.
•    Coconut Cream – This is thicker and creamier than coconut, with a higher fat content. If you can’t find it in your area, sub with coconut milk.
•    Spices and other Condiment – Small shallots, garlic, tomato, fish sauce, turmeric powder, ginger, palm sugar, coriander, tamarind paste, black pepper, and nutmeg.

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How to Make Fish Curry:

1.    For the spice paste: blend garlic, large red chillies, small shallots, tomato, fish sauce, tumeric powder, ginger, chopped lemongrass, palm sugar, ground coriander, tamarind paste, black pepper, nutmeg and optional: small red chillies into a food processor or blender.
2.    Blend those spices for 30 seconds to 1 minute into a fragrant paste.
3.    For the curry: Heat the vegetable oil in a large wok or pan over a medium heat. Throw in the lemongrass stalk and kaffir lime leaves and stir fry for 1 minute.
4.    Then add the spice paste and give it a good stir for 1 to 2 minutes, frying until fragrant.
5.    Add your white fish pieces, coating in the paste and frying for a further minute.
6.    Next, pour in your water and bring to a boil. Cook for 3-5 minutes or until the fish is cooked through and changes from translucent to white. 
7.    Finally, turn down the heat to simmer on a medium heat and add in the coconut cream. 
8.    Continue simmering for another 5 minutes, then remove from the heat.
9.    Serve with your favourite fluffy white rice for the best curry experience and garnish with fried shallots.

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