Fish Curry

Ingredients :
Serves 4
2 tbsp Thai soy sauce
4 tbsp fish sauce
Juice of 1 lime
1 fresh red chilli,deseeded and chopped
350 g/12 oz salmons fillets,skinned and cut into cubes
350 g/12 oz monkfish fillet,cute into cubes
3 kaffir lime leaves
400 ml/14 fl oz coconut milk
1 tbsp thai red curry paste
1 lemon grass stalk ( white part only ), chopped finely
225 g/8 oz jasmine rice,boiled
4 tbsp chopped fresh coriander

Method :

Combine the lime juice, half the fish sauce and the soy sauce in a shallow, non-metalic dish. Add the chilli and the fish, stir to coat ,cover with clingfilm and chill for 1-2 hours, or overnight.
Bring the coconut milk to the boil in a saucepan and add lime leaves, curry paste, the remaining fish sauce and the lemon grass. Simmer gently for 10-15 minutes.
Add the fish and the marinade and simmer for 4-5 minutes, until the fish is cooked. Serve hot with boiled rice with chopped coriander stirred throug it.


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