Monday, February 21, 2005

Thai Fish Curry

I don’t really do measurements. Sorry.

Q. So how do you know if its right?
A. Stick your finger in it. If it tastes good then its right.

Ok, (for two) you will need:
2 Tuna Steaks (Tuna’s best but expensive. The recipe also works with Swordfish and Salmon. Basically any red, meaty fish)
Thai Red Curry Paste (Decent paste should oily, with a grainy, almost fibrous texture)
Coconut Milk (400ml? A can of)
Coriander, roughly chopped (leaving some aside for garnish)
Lemon grass, finely chopped

For the Rice you will need
Cardamon Pods

To Prepare the Rice:
Take a handful or rice per person and using a sieve rinse it thoroughly (until the water runs clear). Stick it in a pan and add roughly three parts water to every two of rice. Put the pan on the hob and bring it to the boil.

When the water is boiling add a teaspoon of tumeric and a couple of cardamon pods. Turn down the heat until the water is gently simmering and partially cover the pan. Leave it for approximately twenty minutes, until the water has evaporated and voila: Perfect rice.

To Prepare the Fish:
Add a generous spoonful of curry paste and a couple of hundred millilitres of water to a heavy-bottomed frying pan. Give them a good mix and bring them to a simmer over a medium heat. Add the lemon grass and half the coriander and let it cook for five minutes. Then pour in the coconut milk and let it cook for a further five minutes (or until the sauce reaches a pleasing consistency).

Chuck in the remaining coriander (remembering to leave a couple of twigs aside for decoration) and add the fish steaks. These will cook pretty quickly; give them about five minutes each side (you should only need to turn them once).

When the fish is on the plate add a generous squeeze of lime, your coriander garnish and serve.