Ingredients
6 cloves garlic
6cm piece ginger, peeled
6cm piece turmeric or 2 tsp ground
1 bunch coriander, including roots
2 stalks lemongrass, chopped
2 long green chillies
6 Kaffir lime leaves, chopped
4 eschalots, peeled
2 Tbsp coconut oil
2 Tbsp fish sauce
Juice of 2 limes
400ml can coconut milk
3 cups baby spinach leaves
1 eggplant, peeled and cut into chunks
2 ripe tomatoes, quartered
600g boneless, skinless white fish
Crispy shallots, sambal (chilli sauce) and mint leaves, to serve
Method
-
Put garlic, ginger, turmeric, coriander, lemongrass, chillies, lime leaves and eschalots in a food processor and pulse until very smooth. Heat coconut oil in a saucepan on medium until melted, then fry paste
for 5 minutes, until very aromatic and beginning to stick to pan base. Pour in 2 cups water; simmer for 10 minutes. -
Combine fish sauce, lime juice, coconut milk and spinach in a food processor; purée until very smooth. Add half to pan with eggplant and tomatoes; simmer gently for 10 minutes. Cut fish into large pieces and add to pan with remaining sauce. Cook for 5 minutes, until fish is just tender. Garnish with mint. Serve with shallots and sambal.