Thai Mango Fish Curry

Ingredients:

6 kaffir lime leaves (soaked in warm water if dried)
Grated rind of one lime
2cm piece of galangal, grated
2cm piece of ginger, grated
2 medium green chillies, whole
large handful of coriander, chopped
5 sprigs of parsley, chopped
2 sprigs mint, chopped
1 tsp curry leaves (optional)
juice of 2 limes
groundnut oil to fry
2 sticks lemongrass
6 garlic cloves
1 tbsp tamarind paste
1 tsp shrimp paste (belachan)
1 450ml tin coconut milk
juice of 1 lemon
1 large mango, diced
12 large king prawns
4 chunky fillets (about 175g apiece) cod/haddock/hake/hoki/monkfish/skate or any other firm fish.

Method:

First make the green chilli paste by placing the kaffir lime leaves, lime zest, galangal, ginger, whole chillies, lime juice, garlic cloves and curry leaves (if using) in a blender. Blitz these to make a smooth paste (if the mixture is too stiff add a little groundnut oil). Next add the tamarind and shrimp pastes along with the coriander, mint and parsley. Blend to form a smooth green paste. This can be prepared beforehand and will keep in the fridge for several hours.

Heat up a wok, add some groundnut oil and pour in the coconut milk and add the lemongrass. Heat this until the coconut milk just splits (about 20 minutes) then add the lemon juice and heat for a further five minutes. Next spoon in the chilli paste (use a little water to get the dregs out). Mix this thoroughly into the coconut milk and cook for five minutes. At this point you can add the diced mango and cook for a further ten minutes, until the mango has almost disappeared into the sauce. At this point remove the lemongrass then add the prawns and mix into the sauce. Finally layer the fish fillets on top and cover the wok with a lid. Cook for about ten minutes until the fish is just done.

Spoon the curry into a large bowl and layer the fish on top. Garnish with freshly-chopped coriander leaves and serve with a large bowl of Thai fragrant rice (also known as Jasmine rice).