Malaysian Fish Curry - cooking recipe

Ingredients

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

Preparation

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.
Add coconut milk and fish stock. Bring to a boil. Reduce heat and simmer for 20 mins, until sauce thickens slightly.
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.