Malaysian Fish Curry

• 1 tbsp vegetable oil
• 1 None onion, chopped
• 1 stalk lemongrass, finely chopped
• 2 cloves garlic, crushed
• 1 None long green chili, thinly sliced
• 2 inch piece fresh ginger, finely chopped
• 1 tsp chili flakes
• 1/2 tsp turmeric
• 1 x 14 oz can coconut milk
• 1 2/3 cups fish stock
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 2/3 lbs firm white fish, cubed
• 2 tbsp cilantro, coarsely chopped
• 2 tbsp fresh basil
• 1/2 None lemon, juiced
• None None Steamed white rice, to serve
• None None Lemon wedges, to serve

1. Heat oil in a large saucepan on high. Saute onion, lemongrass and garlic for 2-3 mins or until onion is tender. Stir in green chili, ginger, chili flakes and turmeric. Cook, stirring, for 1 min, until fragrant.
2. Blend in coconut milk, stock, fish sauce and brown sugar. Bring to a boil. Reduce heat and simmer, uncovered, for 20 mins, until sauce thickens slightly.
3. Add fish and simmer, stirring, for 3-4 mins or until fish is cooked through. Remove from heat. Stir in herbs and lemon juice. Serve with rice and lemon wedges.

vegetable oil, onion, stalk lemongrass, garlic, long green chili, fresh ginger, chili flakes, turmeric, coconut milk, fish stock, fish sauce, brown sugar, white fish, cilantro, fresh basil, lemon, white rice, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/24766 (may not work)