West Sumatran Fish Curry

Ingredients:

1.2l coconut milk
8–12 dried hot red chillies
2 sticks fresh lemongrass
4 cm cube fresh galangal (or 5-6 slices dried or 5cm cubed ginger)
15g candle nuts or cashew nuts
100g red bell pepper
100g shallots
2.5cm cube ginger
3 cloves garlic
1/2 tsp ground turmeric
1 tsp paprika
1kg fish steaks (about 2.5cm thick)
1 1/2 tsp salt
2.5 tbsp lime juice
4 tbsp vegetable oil
4–5 Kaffir lime leaves (or 7.5x1cm piece of lime skin)
10 fresh curry leaves
10–15 fresh mint leaves
8–10 cherry tomatoes

Method:

Place the coconut milk in a bowl and allow it to settle so that the lighter coconut oil comes to the top.

Crumble the red chillies into a small bowl and add the lemongrass and galangal (if using dried) and nuts. Add enough water to cover and leave to soak for 1 hour. Alternatively cut a 15cm portion from each lemongrass stick (measuring from the base) and discard the rest. Crush with a heavy object and set aside.

If using fresh galangal/ginger peel and crush. De-seed the red pepper and chop coarsely. Peel the shallots, ginger and chop coarsely.

Tip the soaked ingredients (and the soaking liquid) into a blender. Add the galangal, red pepper, shallots, garlic, turmeric and paprika. Blend to a smooth paste. (Add a little more water if needed).

Meanwhile rub the fish with 1 tbsp of salt and 1tbsp of lime juice and set aside.

By now the coconut should have separated. Spoon-off the lighter fraction and set aside. Add enough water to the remainder to make it up to 1.5l.

Add the oil to a large pan and set over a medium heat. When it is hot add the paste from the blender. Stir and cook until the paste turns dark red and separates from the oil.

Add the coconut/water mixture and add the lemongrass stalks. Bring to the boil, scraping-up and paste that has adhered to the bottom of the pan. Turn the heat down and simmer for 15 mins. At this stage remove the lemongrass (but set aside). Empty the contents of the pan into a sieve and leave to drain into a bowl, pushing the sauce through. Pour all but 4 tbsp of the liquid into a frying pan and bring to a simmer.

Put the lemongrass sticks back in, along with the lime leaves (or lime rind), curry leaves and mint. Then add the remaining lime juice and salt to taste.

Lay the fish steaks in a single layer within the pan and bring the contents to a simmer. Cook gently for 10 minutes, spooning the hot sauce over the steaks frequently. Put the skimmed-off coconut fraction in a bowl and stir-in the remaining 4 tbsp of reserved sauce little by little. Pour this over the fish. Halve the tomatoes and add to the pan. Cook until everything is just heated through and serve.