Fish Curry with Ginger and Kaffir Lime Leaves

Name: Fish Curry with Ginger and Kaffir Lime Leaves
Yield: Serves 6
Ingredients: 450 ml/¾ pint hot water; 5 cm/2 in piece fresh ginger; 1 kg/2¼ lb skinned thick cod fillet; 1 level teaspoon salt; 4 rounded tablespoons coconut milk powder; 4 fresh or dried kaffir lime leaves; 4 fresh or dried kaffir lime leaves; 1 fresh red chilli; 2 large cloves garlic; juice of 1 lemon; 1 tablespoon oyster sauce; 3 tablespoons groundnut oil; 225 g/8 oz tomatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Since my travels in Vietnam I have become almost addicted to the unique flavour of kaffir lime leaves. You can buy them in oriental food shops and sometimes in supermarkets. Serve this curry with fragrant rice or Chinese noodles.

Ingredients

450 ml/¾ pint hot water
4 rounded tablespoons coconut milk powder

Side dish
Fish course
Pescatarian

Method

Pour the hot water into a measuring jug, stir in the coconut milk powder until dissolved, then add the salt and leave on one side. Slice the cod into large chunks. Peel the ginger and garlic. Cut the chilli open under running water and discard the seeds and stem. Chop the ginger, garlic and chilli together finely. Tear the lime leaves in half. Put the tomatoes into a bowl, pour boiling water ov