Page 144 - COMING UNSTUCK by Sara tuck

fish curry This addictive curry has

no provenance or source
of origin as I made it up…
in coconut milk curry from the kitchen?!

Serves 4 Bash the lemongrass stalks with a rolling pin and tear the
kaffir lime leaves from the stems. Put coconut milk in a large
2 stalks lemongrass deep pan and add lemongrass, lime leaves, garlic, chilli, fish
3 kaffir lime leaves sauce, star anise, ginger, turmeric and sugar. Bring to the boil,
550ml (1 pint) unsweetened reduce to a simmer and cook for 5 minutes to pack the curry
coconut milk with flavour. Add fish fillets and simmer for 5-8 minutes until
2 cloves garlic, crushed the fish is just cooked through (longer for fat fillets, shorter
2 red chillies, finely sliced for skinny fillets). Serve the fish on rice with plenty of the
(reserve some for garnish) aromatic broth, sprinkled with the remaining chilli, sesame
2 tbsp fish sauce seeds and coriander.
2 star anise
1 thumb-sized piece ginger, To amp up the coconut component of this dish, add 100ml (3½ oz)
peeled, grated of coconut milk to your rice while cooking.
1 tsp ground turmeric
1 tbsp brown or palm sugar
4 x 180g (6 oz) firm white fish
fillets, halved
1 tbsp black sesame seeds
½ cup coriander (cilantro)
leaves
jasmine or basmati rice
to serve

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