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Yellow Fish Curry

by noshnosh (follow)
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Enjoy this fragrant and light fish curry that is both simple and deeply flavoursome. Inspired by mild Balinese cuisine, it is a great way to experiment with dishes from other regions.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4 servings

1 brown onion, finely sliced
1 tbsp garlic, crushed
1 tbsp turmeric
2 red chillies, finely chopped
1 tbsp ginger, grated
2 tbsp vegetable oil
1 tbsp palm sugar
700g fish fillets, cut into 3cm cubes (swordfish, tailor, herring, mackerel all work well)
1 cup coconut milk
2 tbsp fish sauce
2 tbsp lime juice
bunch coriander leaves, roughly chopped

Over a moderate heat, cook the onion, garlic, turmeric, chillies and ginger in the oil until aromatic.

Add both the palm sugar and fish pieces and mix well for a couple of minutes.

Next, add the coconut milk, fish sauce and enough water to just cover the fish. Simmer until the fish pieces are just tender and cooked through.

Stir through the lime juice and coriander leaves, and then remove from the heat.

Serve hot with additional chilli if desired, and with a portion of rice (as pictured) or cooked noodles.

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