Malaysian Fish Curry - cooking recipe

Ingredients

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

Preparation

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.
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.