Mackerel Chu Chi

3 Medium Sized Fresh Mackerel
1 tbsp Red Curry Paste
2 tbsp Cooking Oil
2 tsp White Sugar
1 1/2 tbsp Fish Sauce
2  Kaffir Lime Leaves
1 Red Chilli
1 Green Chilli 
1 400ml Can Coconut Milk
A Sprig of Thai Sweet Basil

Cut across the mackerel to a depth of about 5mm at 4cm intervals along the fish. Chop the lime leaves thinly. Slice the chillies

Grill the filleted mackerel on both sides for about 15 minutes on each side.

To make the curry sauce add the oil to the pan and heat gently adding the curry paste and stir in until well mixed. Add the chopped lime leaf  to the mixture.

Gradually add the coconut milk continually stirring the sauce, making sure the heat is low.

Add the sugar and fish sauce. Add chillies and  basil, to the sauce.

Lay the fish on a serving dish and gently poor over the sauce.

Serve with rice.