Quick & Easy

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.
Malaysian fish curryWoman's Day



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).


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