Malaysian Fish Curry

• 1 tablespoon vegetable oil
• 1 onion chopped
• 1 stalk lemongrass finely chopped
• 2 cloves garlic crushed
• 1 green chili long, thinly sliced
• 2 inches fresh ginger piece, finely chopped
• 1 teaspoon chili flakes
• 1/2 teaspoon turmeric
• 14 ounces coconut milk
• 1 2/3 cups fish stock
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 2/3 pounds white fish firm, cubed
• 2 tablespoons cilantro coarsely chopped
• 2 tablespoons fresh basil
• 1/2 lemon juiced
• steamed white rice to serve
• 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, garlic, green chili long, ginger, chili flakes, turmeric, coconut milk, fish stock, fish sauce, brown sugar, white fish, cilantro, fresh basil, lemon juiced, steamed white rice, lemon wedges

Taken from www.yummly.com/recipe/Malaysian-Fish-Curry-1405042 (may not work)