Thai green fish curry

Way back in October, Rob Styles tagged me to get me to blog a recipe. It's a token of the esteem that I hold for Rob that I'm prepared do divulge my favourite and most admired recipe.

So here's how you make the best Thai green fish curry ever, for 2-3 people. It's on the soupy side, and it's fragrant and flavoursome rather than red hot. But that's the way I like it.

Besides the fact that it tastes great and everyone loves it, the beauty of this recipe is that you can make the paste well in advance, and then the rest of the curry can be made in a matter of minutes.

Ingredients for the paste:

2 stalks of lemon grass finely chopped

3 hot green chillis, deseeded and finely chopped
2 cloves garlic, peeled and chopped

1 thumb-sized piece of ginger, peeled and chopped

1 shallot peeled and finely chopped

Half a 15g pack of fresh coriander, leaves only

Half a level teaspoon of ground cumin

Half a level teaspoon of ground coriander

1 tablespoon of lime juice

1 tablespoon of nam pla (Thai fish sauce)

Half a level teaspoon of ground black peppercorns

Ingredients for the curry:

500g haddock fillets, skinned, cut into wide pieces

200g bag of frozen, cooked and peeled extra large prawns

1 tablespoon of groundnut oil

250ml coconut milk

250ml fish stock

8 lime leaves

15g fresh basil, leaves only, torn

Half a 15g pack of fresh coriander, leaves only, torn

Method:

Put all the paste ingredients into a food processor and blitz into a rough paste, stopping to scrape down sides with rubber spatula as necessary.

Fry paste in the oil for 1-2 minutes, stirring so it doesn't colour.

Pour in coconut milk and add stock, lime leaves, haddock and prawns.

Simmer until fish starts to turn opaque, stirring regularly so the sauce doesn't catch - 7-8 minutes.

Add basil and coriander leaves. Check seasoning.

Remove lime leaves before serving.