Instructions: 1 Heat the oil in a large, deep frying pan. Add the curry paste and fry for two minutes until the spices separate from the oil. Add the coconut milk, fish sauce and sugar and simmer very gently for 10 minutes, until thickened.

2 Heat some oil for deep frying to 190c/375f. Deep fry the fish steaks two at a time, for two minutes until crisp, golden and cooked through. Put on a tray lined with kitchen paper and warm in a low oven while you cook the rest.

3 Once the excess oil has drained off the fish, lift the steaks onto four warmed serving plates. Stir the lime juice into the sauce with some seasoning to taste, spoon over the fish and serve with some steamed rice.

4 For the Thai Red Curry Paste, roughly chop: 5 large red finger chillies 2.5cm/1" fresh root ginger the core from 2 lemongrass stalks 6-8 garlic cloves, 3 shallots

5 Put them into a food processor with:
1 tsp ground coriander 1 tsp ground cumin 1 tsp blachan (dried shrimp paste) 2 tsp paprika 1/2 tsp turmeric 1 tsp salt 1 tbsp sunflower oil

Blend everything to a smooth paste.

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