Directions

1. 1. Cut the fish fillets into chunks and season with salt and pepper. Cover the fish with plastic wrap and refrigerate.
2. 2. Peel and chop the shallots, onion, and garlic.
3. 3. Blanch the tomatoes for 30 seconds in boiling water. Remove the skin and seeds then finely dice them.
4. 4. Heat the vegetable oil in a pan. Add the onion, shallots, garlic, and bay leaf. Sprinkle with the curry powder, ground cumin, coriander seeds, and 1 teaspoon of the kaffir lime powder. Stir constantly to lightly brown the ingredients. Stir in the diced tomatoes. Add the coconut milk and simmer. Once the sauce is smooth, add the fish. Reduce heat and poach gently for 5-6 minutes.
5. 5. Taste the sauce and add the other teaspoon of kaffir lime if needed.