Malay Style Curry Blend

MALAY FISH CURRY

SERVES 6

1 x brown onion, diced

3 garlic cloves

2 ½ TBS Providore Malay Curry Spice blend

1/4 cup (60ml) sunflower oil

270ml coconut milk

1 1/2 tablespoons tamarind or lemon juice

800g skinless and boneless bream fillets (or snapper), cut into 4cm pieces

1 teaspoon brown sugar

20 fresh curry leaves

2 lemongrass stems, outer leaves discarded, bruised with back of a knife.

Roti, to serve

Process onion, garlic and 2 TBS water in a food processor, or pound in a mortar using a pestle, to form a paste.

Heat oil in a wok or large frypan. Add onion/ garlic paste, curry leaves and spice blend and stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind or lemon juice and lemongrass ( cut into 4cm lengths)  and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add fish and sugar and simmer for 5 minutes or until the fish is just cooked. Adjust seasoning with salt, pepper, chilli and sugar to taste.

Serve with toasted Roti bread or steamed rice.

*recipe suitable for chicken or tofu and vegetables also