Thai Coconut Curry with fish and mussels

1 piece size inch Galangal or ginger, chopped

4 stalks Lemongrass, outer parts difficult scrapped and chopped (2 tablespoons) of rest

? bunch coriander roots and leaves, chopped

2 shallots, chopped

4 cloves of garlic

1 teaspoon shrimp paste

1 tsp of coriander seeds, roasted and ground

1 tsp of cumin seeds, roasted and ground

2 tbsp. fish sauce

Curry

5 limes, chopped Kaffir lime leaves

500g white fish fillet / 1 lb 1 oz, like cod, cut into 4 cm pieces

20 mussels

2 tomatoes, chopped

100 g/3?oz morning glory, or leaves of spinach 100 g/3?oz

Jasmine Rice

A handful of Basil thai, to decorate

A handful of cilantro leaves, for garnish

Lime wedges, to serve

First make the coconut milk. Place coconut grated in a large bowl, pour 600 ml/20?fl oz of boiling water and leave to soak for 30 minutes. Transfer to a large muslin bag or a clean towel and resonate the milk, discard the flesh. Set milk aside for a moment.

Make the dough then. Using a pestle and mortar or a blender, add each ingredient one after another (giving time for the previous to decompose ingredient), starting with peppers and finishing with the fish sauce. If you use a mixer, you will need to add a little water during the process of getting everything going. Mix the paste with the coconut milk.

Place a wok or a large skillet over medium-high heat and add Kaffir lime leaves. Bring to a boil, then add the fish and mussels. Reduce heat to simmer, cover and cook for about five minutes before adding the chopped tomatoes and morning glory or spinach. Continue to cook another three minutes more, or until the fish is well cooked. Taste sauce and add a little sauce fish, if it needs salt, sugar if she needs soft, or a juice of lime if it is too sweet or salty.

Tear the leaves of Basil and cilantro and spoon on to serve jasmine rice.

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