How to make Pan-fried crusted fish curry

Pan-fried crusted fish curry

Ingredients

Steps

Serves

Cook Time

25-30 Min

Ingredients

4 dried red chillies
100g/4oz shallots
3 garlic cloves, chopped
2 lemon grass stalks, white part only and tough outer layer removed, finely sliced
4 fresh coriander roots
2 teaspoons grated lime zest
1⁄2 teaspoon green peppercorns, roughly chopped
125ml/4fl oz vegetable oil
4 skinless snapper fillets, about 200g/7oz each
125ml/4fl oz coconut milk
1 tablespoon Thai fish sauce
4 kaffir lime leaves, finely shredded
2 tablespoons freshly squeezed lime juice

Soak the chillies in a bowl of boiling water for 15 minutes. Drain and chop roughly.
Put the chillies, shallots, garlic, lemon grass, coriander, lime zest, peppercorns and 1 tablespoon of the oil in a blender or food processor, and purée until a smooth paste forms. Spread the paste over one side of each snapper fillet.
Heat the remaining oil in a large heavy pan. Cook the snapper fillets for 3 minutes on each side until just cooked.
Stir together the coconut milk, fish sauce, lime leaves and lime juice in a bowl or jug. Pour over the snapper fillets, and simmer for 3 minutes. Serve hot.