For the marinade
: Combine the lemongrass stems, garlic, chile, curry powder
, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl and mix.
Add the eel
, stirring to coat well.
Heat a barbecue char
grill plate to medium.
Add oil, cover, then set aside at cool room temperature for 20 minutes. Drain
the eel well, reserving the marinade.
Cook the eel for 3 to 4 minutes on each side, brushing with the reserved marinade as it cooks. Remove the eel to a bowl and garnish
Serve with jasmine rice