Thai fish curry with lemongrass

Ingredients for 3 servings:

• 600 g fish fillet(s), e.g. cod or redfish
• 1 piece(s) ginger, about the size of a walnut, more to taste
• 3 garlic cloves
• 50 ml coconut milk
• 5 tbsp sesame oil
• 5 tbsp soy sauce
• 1 tsp chili powder
• 2 tbsp lemon juice
• 20 almonds
• 1 piece(s) lemongrass
• 30 cashews
• salt and pepper
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel the garlic and ginger and roughly chop both. Blend them in a blender with coconut milk, sesame oil, soy sauce, half of the chili powder, lemon juice, and almonds until finely pureed. Wash the lemongrass, finely chop only the white part, and add it to the sauce in a pan or wok, bringing to a boil, then simmering gently over low heat. Add the cashews and season with the remaining chili powder, salt, and pepper. Rinse the fish fillet, pat dry, and cut into 3cm cubes. Add these to the sauce and let it simmer with the lid closed for about 4 minutes. Serve the fish curry garnished with finely chopped parsley.