Malaysian Fish Curry

Cook Time 45 minutes

Servings 4

Ingredients

6 cloves garlic, peeled

5 cm piece fresh ginger, peeled and sliced

2 tsp ground turmeric

2 stalks lemongrass, sliced

6 makrut lime leaves, sliced finely

4 shallots, peeled

2 small chillies, sliced finely

1 bunch fresh coriander, chopped

2 tbsp extra virgin olive oil

400ml can of coconut milk

2 tbsp fish sauce

Juice of 2 limes

1 cinnamon stick

3 star anise

1 tsp brown sugar

2 tbsp Australian almond meal

200g fresh green beans

600g boneless white fish, diced into 4cm chunks

Cracked black pepper

To Serve

½ cup whole natural Australian almonds, chopped roughly

Steamed brown rice

Fresh lime

Sambal

Fresh coriander

Method

In a mortar and pestle, grind together garlic, ginger, turmeric, lemongrass, lime leaves, shallots, chillies and coriander until it comes together into a paste.

Heat oil in a large pot, cook paste for about 5 minutes until fragrant and just starting to stick to the pan. Add coconut milk, fish sauce, cinnamon, star anise, brown sugar, Australian almond meal and stir over heat.

Add fish and green beans and simmer for about 5 minutes or until the fish is cooked and the green beans are vibrant. Season with black pepper and lime juice. Remove the cinnamon stick and star anise.

Toast whole natural Australian almonds in a small pan until lightly golden.

Serve curry with steamed brown rice, sambal, a wedge of lime, fresh coriander and sprinkle with toasted almonds.