Malaysian Fish Curry

Name: Malaysian Fish Curry
Ingredients: 1 tablespoon vegetable oil; 1 onion chopped; 1 stalk lemongrass finely chopped; 2 cloves garlic crushed; 1 green chili long, thinly sliced; 2 inches fresh ginger piece, finely chopped; 1 teaspoon chili flakes; 1/2 teaspoon turmeric; 14 ounces coconut milk; 1 2/3 cups fish stock; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 2/3 pounds white fish firm, cubed; 2 tablespoons cilantro coarsely chopped; 2 tablespoons fresh basil; 1/2 lemon juiced; steamed white rice to serve; lemon wedges to serve

18 ingredients

3 steps

Ingredients

1 tablespoon vegetable oil
1 onion chopped
1 stalk lemongrass finely chopped
2 cloves garlic crushed
1 green chili long, thinly sliced
2 inches fresh ginger piece, finely chopped
1 teaspoon chili flakes
1/2 teaspoon turmeric
14 ounces coconut milk
1 2/3 cups fish stock
1 tablespoon fish sauce
1 tablespoon brown sugar
1 2/3 pounds white fish firm, cubed
2 tablespoons cilantro coarsely chopped
2 tablespoons fresh basil
1/2 lemon juiced
steamed white rice to serve
lemon wedges to serve

Directions

1

Heat oil in a large saucepan on high. Saute onion, lemongrass and garlic for 2-3 mins or until onion is tender. Stir in green chili, ginger, chili flakes and turmeric. Cook, stirring, for 1 min, until fragrant.
2

Blend in coconut milk, stock, fish sauce and brown sugar. Bring to a boil. Reduce heat and simmer, uncovered, for 20 mins, until sauce thickens slightly.
3

Add fish and simmer, stirring, for 3-4 mins or until fish is cooked through. Remove from heat. Stir in herbs and lemon juice. Serve with rice and lemon wedges.