Whole fish curry

Grant Allen

Curry Paste

1	Ginger, thumb
4	Red chillies, large, with the seeds left in
3	Galangal, thumbs
8	Shallots
6	Nuts, candlenuts (or macadamia nuts)
20	Garlic cloves, peeled

Ingredients

1 to fry	Vegetable oil
2 stalks	Lemongrass
3	Star anise
½ tsp	Turmeric
1 ½ kgs	Fish, whole, gutted, scaled and trimmed of fins. (Main)
2 cups	Coconut milk
3 cups	Water
3	Limes, segmented
1	Mango, small green, diced
1 tsp	Ground coriander
1 to taste	Salt
1 to taste	Sugar

Directions

1. Curry paste:Finely dice these ingredients and blend with a cup of water in a liquidiser until soupy.
2. Curry:Heat 3 Tbsp oil in a pan big enough to hold the fish.
3. Fry off the curry paste for a good 10 minutes over a medium heat, adding the lemongrass, star anise and turmeric along the way.
4. Add the whole fish, coconut milk and water. Cook over a low heat until the fish is tender.
5. Add the lime segments, mango and coriander. Season to taste with the salt and sugar.
6. Serve on a large platter with plain rice.