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Fish in Fragrant Green Peppercorn Curry
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Serves : 4
Preparation time : 40 minutes
cooking time : 30 minutes
Ingredients :
500ml thick coconut milk
500g fish fillets
1 tablespoon fish sauce
1 tablespoon shaved palm sugar or dark brown sugar
4 tablespoons green peppercorns
5 kaffir lime leaves
2 tablespoons thinly sliced young ginger root, to garnish
Curry Paste
4 to 5 dried red chilies, soaked in warm water for 15 minutes until soft, stems discarded, deseeded
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 red chili, deseeded and sliced
2 shallots
2 cloves garlic
1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced
1cm galangal root, peeled and sliced
2 kaffir lime, leaves, sliced
1 tablespoon crushed coriander roots and stems
1 teaspoon dried shrimp paste
1/2 teaspoon salt
60ml water
Method :
To make the Curry Paste, dry-fry the dried red chilies, coriander seeds and cumin in a wok or skillet over medium heat for about 5 minutes until fragrant, taking care not to burn. Remove from the heat and set aside to cool. Combine the roasted ingredients and all the other ingredients and grind to a smooth paste in a blender.
Heat 125ml of the coconut milk in a wok over medium heat until warmed through. Add the Curry Paste and simmer for 2 to 3 minutes, stirring from time to time, until fragrant. Add the fish and simmer for 2 to 3 minutes, basting with the curry. Add the remaining coconut milk along with the fish sauce, palm sugar, peppercorns and 3 kaffir lime leaves. Simmer for another 7 to 10 minutes until the fish is cooked and remove from the heat.
Very thinly slice the remaining kaffir lime leaves. Place the fish and curry on a serving platter, sprinkle the kaffir lime leaves and ginger on top, and serve hot with steamed rice.
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