Malaysian Fish Curry

Serves 4


Ingredients:

1 tbsp oil
1 tbsp fish curry powder
1 cup (250ml) coconut milk
1 cup (250ml) water
1 tbsp tamarind concentrate
1 tbsp kecap manis
350g firm white fish fillets, cut into bite-sized pieces
2 ripe tomatoes, chopped
1 tbsp lemon juice

Spice Paste:
3-6 medium red chillies
1 medium onion, chopped
4 cloves garlic
3 stems lemon grass (white part only), sliced
4cm piece fresh ginger, sliced
2 tsp shrimp paste
1-2 tbsp oil


Method:

• To make Spice Paste: Put the chillies, onion, garlic, lemon grass, ginger and shrimp paste in a food processor and roughly chop. Add enough oil to assist the blending and process until a smooth paste is formed, regularly scraping down the sides of the bowl with a spatula. 
• Heat the oil in a wok or heavy frying pan; add the curry paste and stir for 3-4 minutes over low heat, until very fragrant. Add the curry powder and stir for another 2 minutes. 
• Add the coconut milk, water, tamarind and kecap manis. Bring to the boil, stirring occasionally, then reduce the heat and simmer for 10 minutes. Add the fish, tomatoes and lemon juice and season to taste with salt and pepper. Simmer for about 5 minutes or until the fish is just cooked. Serve with steamed rice. 

Nutrition per serve:
Protein 20g
Fat 30g
Carbohydrate 5g
Dietary Fibre 5g
Cholesterol 65mg
1625 kj (390 cal)