Penang Sea Bass Curry - James Martin Chef

Ingredients

• 2 x 200g seabass loins
• 15ml olive oil
• 2 red chillis
• 2 sticks lemongrass
• 1 shallot peeled and diced
• 2 cloves garlic peeled
• 1 x 5 cm galangal
• 2 kaffir lime leaves
• ½ tsp ground coriander
• ½ tsp ground cumin
• 400ml coconut milk
• 100g paste (as above)
• 2 tbs palm sugar
• 2 tsp soy sauce
• 15ml fish sauce
• 1 red chilli, diced
• 50g fresh grated coconut
• 2 limes juice only
• Thai basil leaves
• Extra grated coconut