Coconut Fish Curry

You know that fish and curry is always a winner when served with coconut

ill photo skot

Ingredients
4 stalks lemongrass
8 spring onions
6 cloves garlic
750g fish chunks (around 50g each)
4 small red chillies chopped
3 cups coconut milk
4 kaffir lime leaves
dash fish sauce


Method
Finely cut centre pieces of lemongrass and pound with a meat mallet until fibres
are flattened and crushed. Cut spring onion into 1cm slices, crush and chop
garlic finely.
Place fish, spring onion, lemongrass, chilli and garlic in a saucepan with the
coconut milk and gently simmer for 10 to 15 minutes until cooked. Add lime
leaves then fish sauce to taste.
Serve with steamed jasmine rice.