2 lemongrass stems, white part only, finely diced
2 cloves garlic, minced
1 bird's eye chile, minced
1 teaspoon curry powder
1 teaspoon turmeric powder
Salt and freshly ground black pepper
18 ounces / 500 g eel fillets, boned, with skin on, cut into 2-inch/5 cm pieces* (See Cook's Note)
1 small handful fresh coriander (cilantro)
2 tablespoons vegetable oil
1 teaspoon sugar
Serving suggestion: Cooked jasmine rice.
Or ask your fish monger to do this for you.
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