Red Fish Curry

Ingredients

• 800 g fish fillet (e.g., cod)
• 2 red chili peppers
• 2 red bell pepper halves
• 2 Garlic cloves
• 1 stalk lemongrass (white part only)
• 2 cm galangal root
• Sea salt
• 1 tsp shrimp paste
• 6 lime leaves
• 100 ml coconut milk
• 2 tbsp peanut oil

Instructions

1. 1.

   Wash the fish, pat dry with paper towels and cut into bite‑sized cubes. Wash, deseed, and finely chop the chilies. Cut the bell peppers in half, remove seeds, slice one side into thin strips for garnish and dice the rest. Peel and cube the garlic. Wash, trim, and finely mince the lemongrass. Peel and finely mince the galangal root.

2. 2.

   Place the diced bell pepper, chili, garlic, lemongrass, and galangal in a mortar. Add a pinch of sea salt and shrimp paste, then grind into a smooth curry paste.

3. 3.

   Wash the lime leaves and cut into fine strips. Combine half of them with coconut milk, bring to a gentle boil, and simmer for 5 minutes over low heat. Remove the lime strips.

4. 4.

   Meanwhile, heat peanut oil in a pan and sauté the bell pepper strips while stirring. Stir in the curry paste, cook briefly, then add the fish cubes. Cook at low heat, stirring constantly, for 2–3 minutes until the fish is cooked through.

5. 5.

   Serve the mixture on plates, pour the remaining coconut milk over it, and garnish with the leftover bell pepper and lime leaf strips.