Ingredients

Seafood Curry

• 750g boneless white fish fillet (skinless), cod, salmon, haddock, and monkfish all work well (for a slightly different flavour replace some of the fish for raw prawn meat, around 150-200g works well)
• 4 tbsp red curry paste (shop bought or make your own *see recipe index)
• 2 tsp lemon grass, finely chopped
• 6 tbsp coriander leaves, roughly chopped
• 120ml thick coconut milk
• 2 tsp Thai fish sauce
• 2 lime leaves, cut into slithers (optional)
• 6 tbsp peanuts, chopped
• 2 large eggs

To Serve

• 3 tbsp coconut milk
• 1 red chilli, thinly sliced into rings
• Jasmine rice boiled with a couple of tablespoons of cumin seeds and a little coconut milk

Method

1. Fish Curry: Place all the curry ingredients in a food processor and blend them until just combined. You should have a rough puree, it doesn't need to be smooth. Place the mixture in the fridge for 15-30 minutes for the flavour to develop.
2. Spoon the fish curry into the banana leaf bowls or small bowls, you need to fill 6 small ones or 3 medium ones (to share each serving between 2).
3. To Cook: Bring some water to boil in the base of a steamer. Place the bowls in the top half of the steamer for 20 minutes. The mixture will be firm to touch and slightly risen when cooked.
4. To Serve: Place 1-2 tsp of coconut milk over each serving of fish curry and garnish them with a few slices of chilli. Accompany the curry with boiled Jasmine rice.

• Banana Leaf Bowls: For 6 bowls you will need 6 x 15cm square and a little extra to line the base of the bowls.