SOUTH VIETNAMESE FISH CURRY
Ingredients
4 x golden shallots finely chopped
3 x garlic cloves finely chopped
2 x stems of lemongrass remove the tough outer leaves and finely slice the inner stem
1 x 4cm piece of ginger peeled and finely grated
1 fresh red chilli medium hot de-seeded and finely chopped
½ teaspoon dried crushed Indian chilli
1 teaspoon of mild curry powder
½ teaspoon of ground cinnamon
½ teaspoon of ground star anise
1 teaspoon of ground coriander seeds
400ml coconut cream
300ml water
5 x lime leaves
250g peeled raw tiger prawns
350g firm white fish such as snapper, bream or gurnard skinned and cubed into 3cm
6 x spring onions finely chopped
3 sprigs of Thai basil roughly torn
3 sprigs of coriander roughly torn
2 limes juiced
2 tablespoons of fish sauce
Method
Heat 1 tablespoon of oil in a wok or heavy bottomed high-sided pan. Fry the chopped shallot, garlic and half the lemongrass and half the ginger and cook on a medium-high heat for 3-4mins until the spices are fragrant
Add the dried spices and the fresh chilli (cook in a well ventilated space because of the aromatic fumes from the spices and the chilli). Cook the base of the curry until the spices are toasted and very aromatic.
Pour in the coconut cream and the water. Add 2 x lime leaves or the grated zest of 2 limes. Reduce liquid by half by gently boiling.
When reduced, season the fish and seafood with salt and freshly ground black pepper and add the prawns and the cubed white fish to the simmering curry.
Reduce the heat and gently simmer for 5 minutes (the fish is very delicate). When the fish is poached, add the juice of two limes and 2 x tablespoons of fish sauce. Add the torn Thai basil, coriander and spring onions.
Take the remaining lime leaves. Remove the stem with a sharp knife cutting away from you. Roll the three leaves together like a cigar and finely slice. Garnish the curry with the remaining chopped lemongrass, remaining ginger and the shredded lime leaves.
Categories
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