Name: Malaysian fish curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 onion, roughly chopped; 1 stalk lemongrass, finely chopped; 2 clove garlic, crushed; 1 2cm piece ginger, finely chopped; 1 teaspoon chilli flakes; 1/2 teaspoon ground turmeric; 400 millilitre can coconut milk; 375 millilitre fish stock; 800 gram firm white fish fillets, cubed; 1/4 cup roughly chopped coriander; 1/4 cup roughly chopped basil leaves; 1 sliced long green chilli, jasmine rice, to serve

Malaysian fish curry

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Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

1 tablespoon vegetable oil

1 onion, roughly chopped

1 stalk lemongrass, finely chopped

2 clove garlic, crushed

1 2cm piece ginger, finely chopped

1 teaspoon chilli flakes

1/2 teaspoon ground turmeric

400 millilitre can coconut milk

375 millilitre fish stock

800 gram firm white fish fillets, cubed

1/4 cup roughly chopped coriander

1/4 cup roughly chopped basil leaves

1 sliced long green chilli, jasmine rice, to serve

Method

1.Heat oil in a large saucepan on high.

2.Add onion, lemongrass and garlic. Saute 2-3 minutes, until onion is tender. Stir in ginger, chilli flakes and turmeric; cook, stirring, 1 minute.

3.Blend in coconut milk and fish stock. Bring to the boil. Reduce heat to low; simmer, uncovered, 20 minutes, or until sauce thickens slightly.

4.Add fish; cook, stirring, 3-4 minutes, until fish is cooked through. Remove from heat.

5.Top with coriander, basil and chilli. Serve accompanied with rice.

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