Pan-fried crusted fish curry

serves 4
ingredients
4 dried red chillies
100g/4oz shallots
3 garlic cloves, chopped
2 lemon grass stalks, white part only
and tough outer layer removed,
finely sliced
4 fresh coriander roots
2 teaspoons grated lime zest
1⁄2 teaspoon green peppercorns,
roughly chopped
125ml/4fl oz vegetable oil
4 skinless snapper fillets, about
200g/7oz each
125ml/4fl oz coconut milk
1 tablespoon Thai fish sauce
4 kaffir lime leaves, finely shredded
2 tablespoons freshly squeezed
lime juice

• Soak the chillies in a bowl of boiling water for 15 minutes. Drain and
chop roughly.
• Put the chillies, shallots, garlic, lemon grass, coriander, lime zest,
peppercorns and 1 tablespoon of the oil in a blender or food processor,
and purée until a smooth paste forms. Spread the paste over one side of
each snapper fillet.
• Heat the remaining oil in a large heavy pan. Cook the snapper fillets for
3 minutes on each side until just cooked.
• Stir together the coconut milk, fish sauce, lime leaves and lime juice in a
bowl or jug. Pour over the snapper fillets, and simmer for 3 minutes.
Serve hot.