1 Cutting board, 1 Small knife, 1 Fine grater, 1 Citrus juicer, 2 Pots, 1 Wooden spoon, 1 Measuring cups, 1 Tablespoon, 1 Small bowl, 1 Whisk, 1 Immersion blender
Dry the fish fillet and cut into approximately 3x4 cm pieces. Sprinkle with lemon juice, cover and leave to stand.
Peel and roughly chop the garlic and shallots. Trim, thinly slice and then chop the lemon grass. Peel the ginger and cut into pieces. Wash, trim and roughly chop the chilli. Cut the apricots into pieces.
Put the garlic, shallots, lemon grass, chilli and ginger into a food processor. Add the curry powder, peanuts, apricots and about 50 ml coconut milk and puree to a thick, creamy consistency. Add a little more coconut milk if necessary.
Heat the rest of the coconut milk, stir in the curry paste and season with salt.
Bring to the boil, then turn the heat down very low so that the curry sauce is no longer boiling. Dry the fish, place in the hot sauce and cook very gently, turning carefully from time to time, until the fish is done. Do not let it boil!