Pikeperch Curry with Water Chestnuts and Kaffir Lime Leaves Recipe

Cook time 30 minutes and 10 minutes for marinating (serves 5)

Ingredients for the recipe

800g pikeperch fillet

2 tablespoon fish sauce

150g aubergines

1 tablespoon red curry paste

1 tin coconut milk (400ml)

1 tablespoon palm sugar

200g water chestnuts

2 Kaffir lime leaves

Procedure for the recipe

• Dry the pikeperch, cut into bite-sized chunks and marinate in some fish sauce for 10 mins. Dry the aubergines and cut into cubes.

• Mix the curry paste with 200ml coconut milk, 100ml water and grated palm sugar and bring to the boil stirring continually. Add the remaining coconut milk and the aubergine cubes and leave to simmer gently for 10mins.Season with the fish sauce.

• Add the well-drained water chestnuts, the fish chunks and cook until tender. Finely slice the Kaffir lime leaves, stir into the dish and serve in small bawls.