Thai Yellow Fish Curry
750g Monk fish
2 medium shallots
2 cloves garlic
2 lemongrass stalks
3 kaffir lime leaves
2 tsp turmeric
3cm piece of ginger
5cm piece of galangal – frozen or dried
1 Tbsp. dried shrimp or 2cm cube of blachan
1 tsp smoked paprika
1 can coconut milk
750mls good quality fish stock
4 medium potatoes – peeled
coriander to serve
In a large sauce pan sweat off the finely sliced shallot and crushed garlic and finely grated ginger until soft add the turmeric and cook for a couple of minutes.
Add the fish stock and coconut milk. With a stick blender, blend it until the onions have broken down.
Bruise the lemongrass with the back of your knife and slice into 5cm pieces add to the curry mix along with the palm sugar, sliced galangal, shrimp paste, kaffir lime leaves. season
Cover and gently simmer for 30mins.
Cut the potato into quarters and add to the curry.
While the potatoes are cooking cut the Monk fish into 2cm thick slices. When the potatoes are soft add the fish making sure that it is covered with liquid and cook for about 5 mins. Check.
Serve with roti and lots of fresh coriander.