WHITE FISH CURRY

INGREDIENTS

• 1 tablespoon peanut oil
• 2cm piece ginger, peeled, finely chopped
• 2 long green chillies, chopped
• 1 tablespoon hot curry powder
• 1/4 cup dried curry leaves
• 400ml can coconut milk
• 1 1/2 cups chicken or fish stock
• 700g firm white fish fillets (such as ling), chopped into 2cm cubes

METHOD

1. Heat oil in a wok or large saucepan over medium-low heat.
2. Add ginger and chillies. Cook, stirring often, for 2 to 3 minutes or until softened.
3. Add curry powder and cook for 30 seconds or until aromatic.
4. Add curry leaves, coconut milk and stock. Bring to the boil.
5. Reduce heat to low. Simmer, uncovered, for 20 minutes to allow flavours to develop.
6. Add fish and 2 tablespoons lime juice.
7. Simmer for a further 2 minutes or until fish is cooked through.
8. Spoon curry into serving bowls.