Malaysian Fish Curry - cooking recipe

Ingredients

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

Preparation

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.
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.
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.