Fragrant and fast(ish). What’s not to like? Fill your kitchen with the beautiful smell of this mild fish curry packed with rich peanuts and balanced with sharp lime.
4 tbsp vegetable oil
2 small red onions, finely sliced
2 lemongrass stalks, finely sliced
3 cloves garlic, finely diced
6cm ginger, peeled and finely diced
1/2 tsp chilli flakes
3 tsp coriander seeds
1 tsp cumin seeds
1 tsp tumeric
3 tsp palm sugar
400ml coconut milk
1 flat tbsp peanut butter
250g white fish fillet (such as basa or cod)
Lime, to serve
Coriander, to serve
Handful crushed peanuts, to serve
Heat the oil over a low heat and add the onion, lemongrass, garlic and ginger. Fry gently for 10 to 15 minutes until the aromatics soften and the onions become silky.
Add the chilli flakes, coriander and cumin seeds, tumeric and palm sugar to the dish. Fry for a couple of minutes until the dry spices become fragrant.
Pour the coconut milk into the pan, bring to a boil, add the peanut butter and then simmer for around 10 minutes until thickened. At this point gently place your fish fillets into the sauce and cook for 5-10 minutes (depending on thickness) with the lid on until the fish is cooked through.
Serve over rice with a squeeze of lime, a generous handful of coriander and crushed peanuts sprinkled on top.