Name: Malaysian fish curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 1 stalk lemongrass, finely chopped; 2 garlic cloves, crushed; 1 fresh long green chilli, thinly sliced; 2 piece fresh ginger, finely chopped; 1 teaspoon chilli flakes; 1/2 teaspoon ground turmeric; 400 millilitre can coconut milk; 375 millilitre carton fish stock; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 750 gram firm white fish, cubed; 1/4 cup coarsely chopped fresh coriander; 1/4 cup fresh basil leaves; 1/2 lemon, juiced; steamed white rice and lemon wedges, to serve

Malaysian fish curry

You can use any firm white fish to make this aromatic fish curry. A perfect dish for Saturday night dinner ... although with a preparation and cooking time of less than 45 minutes, it could work on weeknights too.

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

1 tablespoon vegetable oil

1 onion, chopped

1 stalk lemongrass, finely chopped

2 garlic cloves, crushed

1 fresh long green chilli, thinly sliced

2 piece fresh ginger, finely chopped

1 teaspoon chilli flakes

1/2 teaspoon ground turmeric

400 millilitre can coconut milk

375 millilitre carton fish stock

1 tablespoon fish sauce

1 tablespoon brown sugar

750 gram firm white fish, cubed

1/4 cup coarsely chopped fresh coriander

1/4 cup fresh basil leaves

1/2 lemon, juiced

steamed white rice and lemon wedges, to serve

Method

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

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

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

Curry can be frozen for up to 2 months. Rice can be frozen for up to 3 months. Defrost in the fridge or microwave before reheating in a saucepan with a little water. Bring curry to the boil on high and simmer for 3 minutes. To reheat rice, sprinkle with a little water. Microwave, covered, on high (100%) power, for 2-3 minutes or until hot (stir after every minute).
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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