Often in the middle of winter, when you’ve had your fill of stodgy food some fresh fish is just what you need. My favourite spicy, curry, hot flavours are Thai and especially Thai fish curry. Serve this with steamed Basmati or Jasmine rice.
2 garlic cloves
Small piece of fresh ginger
1 red chilli, seeds removed
4 spring onions sliced
2 fresh kaffir lime leaves
Small bunch of fresh coriander leaves
800gm white fish eg. snapper, tarakihi, gurnad
400ml can coconut milk
Fresh lime wedges
2 tbsp oil for frying
Place the first 5 ingredients in a processor and blend to a paste. Cut fish into cubes and pan fry lightly in oil. Add the curry paste to the pan and stir for one minute. Add the coconut milk and simmer for 5 minutes till fish is cooked through. Season with salt. Serve with rice and lime wedges.