Green Fish Curry

Serves 4 or more as part of a feast.

For the green curry paste

2 shallots or one small brown onion, peeled and quartered
2 lemongrass stalks, trimmed and chopped
3 garlic cloves, peeled and halved
2 cm piece of fresh ginger
6 long green chillies, chopped
1 bunch of fresh coriander, including roots, chopped
1 tablesp fish sauce
1 tsp cumin
2 tablesp vegetable oil

For the curry

1 tablesp oil
270 ml coconut cream
1 cup fish stock
2 tablesp brown sugar
4 kaffir lime leaves, shredded
1 tablesp fish sauce
1 tablesp lime juice
800g firm fleshed fish, cubed

Place shallots, lemongrass, garlic, ginger, chillie, coriander, fish sauce and cumin in a food processor.  Process until finely chopped.  With motor running, gradually add oil in a slow, steady stream until a smooth paste forms.  Refrigerate in an airtight container for up to one week.

Heat oil in a pan on high heat.  Add curry paste and fry for a few minutes.

Stir in coconut cream, stock, sugar, leaves, sauce and juice.  Bring to the boil.
Reduce heat to low and add fish.
Simmer, stirring, for about 5 minutes, or until fish flakes when tested with a fork.

Serve with rice, coriander leaves and lime wedges.