South Vietnamese fish curry

Method

1. For the spice paste heat the oil in a wok or deep, heavy-based pan. Fry the shallot, garlic, lemon grass and ginger on a medium-high heat for 3-4 minutes.

2. Working in a well-ventilated space because of the aromatic fumes, add the dried spices and the fresh chilli and cook until the spices are toasted and very aromatic.

3. For the curry: pour in the coconut cream and the water, add the lime leaves and bring to the boil. Cook gently until the liquid is reduced by half.

4. Reduce the heat and add the prawns and the cubed white fish. Simmer gently for 5 minutes – the fish is very delicate.

5. When the fish is poached, stir in the chopped Thai basil, coriander and spring onions.

6. To serve, garnish the curry with the shredded lime leaves, chopped lemon grass, chilli, ginger, lime juice and fish sauce and serve with steamed rice.

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Ingredients

For the spice paste

1 tbsp vegetable oil
4 Shallots, finely chopped
3 garlic cloves, finely chopped
1 stem Lemon grass, tough outer leaves removed, inside finely sliced
15g Ginger, peeled and finely grated
1/2 tsp dried crushed Indian chilli
1 tsp mild curry powder
1/2 tsp ground cinnamon
1/2 tsp ground Coriander seeds
6 whole Star anise
1 red finger chilli, chopped

For the curry

400ml coconut cream
300ml water
3 lime leaves
250g peeled raw tiger prawns
350g firm white fish, (such as snapper or bream), skinned and cut into 3cm cubes
20 leaves Thai basil, coarsely chopped
30 coriander leaves, coarsely chopped
6 Spring onions, finely chopped
steamed rice, to serve

For the garnish

2 lime leaves, stems removed, rolled tightly and finely sliced
1 stem Lemon grass, tough outer leaves removed, inside finely sliced
1 red finger chilli, sliced
15g Ginger, peeled and finely grated
1 lime, juice only
2 tbsp Fish Sauce

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