Cà ri lươn

Method

1. 1 Remove the slime from the eel, cut it into pieces, and marinate it with half of the curry powder for 20 minutes.
2. 2 Pan-fry the eel for 3 minutes on each side until the skin is firm, then remove from the pan.
3. 3 Sauté the lemongrass and shallots, then add the remaining curry powder and stir-fry for 1 minute until the oil turns golden.
4. 4 Add the potatoes and 200 ml of water, cook for 15 minutes, then pour in the coconut milk.
5. 5 Add the eel and cook for 8 minutes over low heat, avoiding a rolling boil as this will cause the coconut milk to separate.

With an appliance

• Oven 50 min

  Replace step 5: Place the eel, potatoes, and coconut milk sauce in a covered bowl and bake on the middle rack of the oven at 160 degrees for 10 minutes; the gentle heat will prevent the coconut milk from sticking to the bottom or boiling over and separating the oil. Do not stir to prevent the eel from falling apart.