Joan Ransley food, photography and illustration

Fish curry with coconut, lemongrass and kaffir lime sauce

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A drizzle of vegetable oil - about 2 tbsp 1 onion, finely chopped
2 clove of garlic, crushed
1/2 red chilli, seeds removed and chopped finely
2 walnut sized piece of fresh ginger peeled the finely grated
2 tsp whole coriander seeds, ground
1 tbsp whole cumin seeds, ground
1 tsp ground turmeric
10 cherry tomatoes
2 kaffir lime leaves*
1 stick of lemongrass, very finely chopped*
200 mls coconut milk
1 tbsp fresh lemon or lime juice
salt and pepper
400 g white fish, cut into small chunks or a mix of white fish and prawns (or chicken breast)
1 tbsp coriander, chopped