Snapper fillets 500 grams, cut into 4 '' pieces,
garlic paste 1 tbsp., salt to taste, pepper powder 1tsp., soy sauce 1 tbsp.
Mix the ingredients, marinate the fish pieces and refrigerate for 4 to 5 hours. Light brown both the sides in required sesame oil. Keep aside.
Carrots 3, sliced diagonally, beans 100 grams, cut into 3 cm lengths, capsicum 1 red or green, cubed.
Just steam cook the veggies and keep aside.
Onion large 1, cubed, garlic cloves 6, ginger 2 inch piece, both finely chopped, sesame oil 1/2 cup, chilli powder 2 tsp., coriander powder 1 tsp., coconut milk 1 cup, salt to taste, lemon grass paste 2 tsp., fish sauce 1/2 cup.
In the balance oil after browning the fish, drop in onion, sauté till tender, drop in garlic and ginger, onion large 1, cubed.
Sauté till aroma spreads out, add salt, lemon grass paste, chilli and coriander powders, sauté for 30 seconds, add the steamed veggies, sauté till soft, add fish pieces, combine well, add a cup of boiling water, reduce the flame and allow to cook. Add fish sauce and coconut milk. Allow to bubble. Curry is ready.
Serve with steamed rice.