Fish curry with coconut, lemongrass and kaffir lime sauce
Joan Ransley food, photography and illustration
Joan Ransley food, photography and illustration
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Ingredients

  • A drizzle of vegetable oil - about 2 tbsp 1 onion, finely chopped
  • 2 clove of garlic, crushed
  • 1/2 red chilli, seeds removed and chopped finely
  • 2 walnut sized piece of fresh ginger peeled the finely grated
  • 2 tsp whole coriander seeds, ground
  • 1 tbsp whole cumin seeds, ground
  • 1 tsp ground turmeric
  • 10 cherry tomatoes
  • 2 kaffir lime leaves*
  • 1 stick of lemongrass, very finely chopped*
  • 200 mls coconut milk
  • 1 tbsp fresh lemon or lime juice
  • salt and pepper
  • 400 g white fish, cut into small chunks or a mix of white fish and prawns (or chicken breast)
  • 1 tbsp coriander, chopped

Instructions

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