Ingredients

• For red curry paste:
• Dried red chillies - 7-8, chopped
• Cumin seeds - 2 tsp
• Coriander seeds - 2 tsp
• Dried shrimps - 2 tsp
• Galangal - 2 cm, chopped
• Lemon grass stalk - 2 tsp, chopped
• Kaffir lime leaves - 2
• Garlic - 2 tsp, chopped
• Shallots - 5 to 6, chopped
• Salt - 1 tsp
• Peanut oil to blend
• For curry:
• Boneless fish - 350 g, chopped into tiny pieces
• Thin coconut milk - 600 ml
• Thick coconut milk - 150 ml
• Eggs - 2, lightly beaten
• Fish sauce (Nampla) - 3 tbsp
• Sweet basil leaves - 6 tbsp, heaped
• Cabbage - 1 cup, shredded
• Kaffir lime leaves - 2, shredded
• Fresh red chilli - 1, de-seeded and cut into fine strips

How to Make Steamed Fish Curry

• For red curry paste:
• Blend all the ingredients together to a smooth paste, using some peanut oil.
• In a bowl, combine red curry paste with fish pieces.
• Stir in the thin coconut milk, eggs and fish sauce.
• Take 6 small dishes and place basil and cabbage leaves equally in each dish.
• Pour the fish mixture over it and place the dishes in a steamer.
• Steam the mixture for 10 minutes.
• Pour thick coconut milk over the fish mixture and sprinkle with shredded lime leaves and red chilli.
• Steam again for 5-7 minutes.
• Remove the dishes from the steamer and serve with steamed rice.