I served this the night Sarah and Joanna came to visit us in Airlie beach .

I made a yellow curry sauce with Mae Ploy’s yellow curry paste, finely chopped ginger and garlic, finely sliced kaffir lime leaves, a little fish stock and coconut milk. I simmered the sauce for 20mins, adding water when necessary, until the flavours had developed at which time I added the mackerel cutlets.

I serve the curry with basmati rice, blanched snow peas and a little tomato.