Malaysian Fish Curry

Name: Malaysian Fish Curry
Ingredients: 1 tablespoon vegetable oil; 1 onion roughly chopped; 1 stalk lemongrass finely chopped; 2 cloves garlic minced; 3/4 inch fresh ginger peeled, finely chopped; 1 teaspoon chili flakes; 1/2 teaspoon ground turmeric; 13 1/2 ounces coconut milk; 1 2/3 cups fish stock; 2 pounds white fish fillets firm, cubed; 2 tablespoons cilantro leaves fresh, roughly chopped; 2 tablespoons fresh basil leaves roughly chopped; 1 green chili sliced; jasmine rice to serve

14 ingredients

2 steps

Ingredients

1 tablespoon vegetable oil
1 onion roughly chopped
1 stalk lemongrass finely chopped
2 cloves garlic minced
3/4 inch fresh ginger peeled, finely chopped
1 teaspoon chili flakes
1/2 teaspoon ground turmeric
13 1/2 ounces coconut milk
1 2/3 cups fish stock
2 pounds white fish fillets firm, cubed
2 tablespoons cilantro leaves fresh, roughly chopped
2 tablespoons fresh basil leaves roughly chopped
1 green chili sliced
jasmine rice to serve

Directions

1

Heat oil in a large saucepan over high heat. Add onion, lemongrass and garlic. Saute for 2-3 mins, until onion is tender. Add ginger, chili flakes and turmeric. Cook, stirring, for 1 min. Whisk in coconut milk and fish stock. Bring to a boil then reduce heat to low and simmer, uncovered, for 20 mins, until sauce thickens slightly.
2

Add fish and cook, stirring, for 3-4 mins, until cooked through. Remove from heat. Sprinkle with fresh herbs and chili. Serve with jasmine rice.