Poton, which I have used for this recipe, is from the family of cephalopods which include squid, cuttlefish and octopus. I’ve just discovered that there are over 800 types, many more than I expected! It’s an inexpensive fish to buy as it is a bit tougher and so needs longer slower cooking than squid which it resembles, so simmering it slowly in coconut milk flavoured with ginger, garlic and lemongrass suits it very well.

If you want to make this curry with more tender fish or the less tough squid, then make the sauce and simmer very slowly for half an hour before adding your fish, then continue simmering until the fish is just cooked.

For 2 portions

Thumb sized piece of fresh ginger

1 stalk lemongrass

1 large or 2 small cloves of garlic

1 green chilli

1 tablespoon green coriander seeds or a bunch of fresh coriander

500 grams poton or other fish

200 ml coconut milk

1 tablespoon Nam Pla fish sauce

salt and freshly ground black pepper

Slice the tender part of the lemongrass very finely.

Finely chop the garlic, chilli, ginger and coriander leaves. Crush the green coriander seeds if using those.

Put all the above in a wok reserving some coriander leaves for a garnish and add the coconut milk. Slowly bring to a simmer.

Add the sliced a poton, cover and simmer gently until the poton is tender, between 40 minutes and an hour depending on the toughness of the poton.

Season with Nam Pla fish sauce and garnish with more fresh coriander leaves.

Serve with stir fried vegetables and pickled radish.