Malaysian Fish Curry

• 1 tbsp vegetable oil
• 1 None onion, roughly chopped
• 1 stalk lemongrass, finely chopped
• 2 cloves garlic, minced
• 3/4 inch fresh ginger, peeled, finely chopped
• 1 tsp chili flakes
• 1/2 tsp ground turmeric
• 1 (13.5 oz) can coconut milk
• 1 2/3 cups fish stock
• 2 lb firm white fish fillets, cubed
• 2 tbsp fresh cilantro leaves, roughly chopped
• 2 tbsp fresh basil leaves, roughly chopped
• 1 None green chili, sliced
• None None jasmine rice, to serve

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.

vegetable oil, onion, stalk lemongrass, garlic, ginger, chili flakes, ground turmeric, coconut milk, fish stock, white fish, cilantro, basil, green chili, jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/27058 (may not work)