Malaysian Fish Curry

Serves 4

Time 25 minutes

Ingredients

1 tbsp vegetable oil

1 onion, peeled and chopped

2 garlic cloves, peeled and chopped

1 tbsp grated ginger

2 tbsp Malaysian curry paste

400ml coconut milk

150ml fish or vegetable stock

1 tbsp soy sauce (light)

1 tbsp fish sauce

1 tbsp brown sugar

600g firm snapper, cut into 4cm pieces

1 tomato, cut into wedges

100g green beans, trimmed and halved

½ red capsicum, sliced

1 tbsp lime juice

Handful of coriander leaves, to serve

Sea salt and freshly ground black pepper, to taste

To Serve

Rotii, heated until golden and crisp

Method

Heat the vegetable oil in a large deep frying pan or wok over medium heat. Add the onion, capsicum, garlic and ginger and cook for 2-3 minutes until softened and fragrant.

Stir in the Malaysian curry paste and cook for 1 minute to release the aromas. Pour in the coconut milk, stock, soy sauce, fish sauce and brown sugar, stirring well to combine. Bring to a gentle simmer and cook for 5 minutes to allow the flavours to develop.

Add the fish pieces and simmer gently for 6-8 minutes, or until the fish is just cooked through. Add the tomato and green beans, and cook for a further 2-3 minutes until tender. Stir in the lime juice and season with sea salt and pepper to taste.

Serve the curry hot, garnished with coriander leaves, alongside warm roti.