Thai Fish Curry

I haven't written for a week and it feels like ages!  Rudi and I have been very busy eating lots of delicious meals at friends and entertaining over the past few days, so no time for blogging.

Last Wednesday we had my mum for dinner, which was first night Succot.  The Jewish festival where you sit outside under the stars and hope you don't get soaked or frostbite before the evening is up, but is lots of fun and a very cheery festival.

Thai Fish Curry is really tasty and if you make it yourself you can control the spice.  If you use green beans and green chillies make sure you chop them differently so not to blow the heads of your diners off the planet - sorry mum!!

Ingredients
Cod Fillets (you can use any white fish and you can get away with a cheaper cut)
1tbls Tamarind paste
Turmeric
Cumin
Coconut milk
200ml of Stock (I think pareve chicken stock tastes the best)
2 x Onions
Mushrooms
Green Beans
New Potatoes
Green Chillies (we like it spicy)
Lemongrass, Galengal, shallots (they come in a thai veg pack in Asda)
Ginger large knob

Roll fish chunks in turmeric
Fry over the onions for about 3-5min
Then sprinkle a tsp of cumin and 1 tsp of turmeric and fry over for another min or so
Slice ginger, chillies, lemongrass, galengal and shallots and fry over
Pour over coconut milk and stock and stir in 1tbls of tamarind paste
Add, chopped veg and whole new potatoes
Cover and leave to cook until the potatoes are cooked through.
About 5 minutes before the end add the fish
Serve with Rice or Noodles and enjoy.