Malaysian Fish Curry

• 1 tbsp vegetable oil
• 1 None onion, coarsely chopped
• 1 stalk lemongrass, finely chopped
• 2 cloves garlic, minced
• 3/4 inch piece fresh ginger, 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, cubed
• 1/2 tbsp coarsely chopped fresh cilantro leaves
• 1/2 tbsp fresh basil leaves
• 1 None fresh long green chili, thinly sliced
• None None steamed jasmine rice, to serve

1. Heat oil in a large saucepan over high heat. Saute onion, lemongrass and garlic for 2-3 mins, until onion is tender. Stir in ginger, chili flakes and turmeric. Cook, stirring, for 1 min.
2. Add coconut milk and fish stock. Bring to a boil. Reduce heat and simmer for 20 mins, until sauce thickens slightly.
3. Add fish and cook, stirring gently, for 3-4 mins, until fish is cooked to your liking. Remove from heat and stir in herbs and chili. Serve over jasmine rice.

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

Taken from recipes-plus.com/api/v2.0/recipes/36683 (may not work)