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Coconut Fish Curry ( excellent!)

1 fresh merluza ( or kabeljau) filet ( whole merluza, taken the entire fillet off) cut in to 5 cms. squares.
Recipe is for aprox 800-1200 gramms of fish.
2 tbs plain floor
1/2 cup of cooking oil

3 cm piece of peeled and finely chopped fresh root ginger
1 large onion finely chopped
2 fresh or dried red chilli, de-seeded and sliced as finely as possible
salt and ground black pepper
4 cloves of garlic, crushed and finely chopped ( optional).
1 teaspoon of turmeric ( no more if not it gets bitter).
a few drops of fish sauce
1 tsp of palm sugar
4-5 kaffir leaves
45 ml lime juice
2 tbsp. of green curry paste.
2 tbsp fresh coriander
2 tbsp fresh mint
400 ml. tinned coconutmilk
1 small tetra brick coconut cream
koriander leaves to garnish.

Make the sauce ahead by frying the onion and chillies until the onion starts going brown.
Add the ginger, garlic, turmeric and curry paste and cook for a minute or so, stirring all the time.
Pour in the coconut milk and add coriander and mint and simmer for 15 min.Pour in the coconut cream, fish sauce, kaffir leaves palm sugar ( taste first !) and simmer again a moment.
Leave in the fridge until shortly before the guests arrive.

15 min. before starting to eat:

Season the fish and dust lightly with flour.
Use a clean saucepan or solid frying pan.
Heat 3 tbsp oil in this saucepan,
Fry fish over heat for 90 seconds on each side, or until it starts going brown. Remove from heat and set aside.Add the fish to the coconut sauce to heat through and cook a little further, if necessary. Be careful not to overcook.
Add the lime juice and serve with coriander leaves on top.

Serve with Basmati rice.

• Serves 6.
• Preparation Time 10 to 30 mins.

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cakes

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fish

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