Malaysian fish curry

Ingredients (serves 6)

• 4 small eschalots, halved
• 3 garlic cloves
• 3cm piece galangal or ginger, peeled, finely grated
• 2 tsp shrimp paste or 4-5 large anchovy fillets
• 1/4 cup (60ml) canola or sunflower oil
• 4 small red chillies, seeds removed, roughly chopped
• 20 fresh curry leaves, plus extra to serve
• 1 1/2 tsp sweet paprika
• 1/2 tsp ground turmeric
• 270ml can coconut milk
• 1 1/2 tbs tamarind concentrate
• 2 lemongrass stems, outer leaves discarded, bruised with back of a knife, cut into 4cm lengths
• 800g skinless and boneless bream, flathead, ling or snapper fillets, cut into 4cm pieces
• 1 tsp raw sugar, or to taste
• Roti canai (see related recipe), to serve

Method

1. Process eschalots, garlic, galangal, shrimp paste and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste.
2. Heat oil in a wok or large, deep frypan. Add paste, chilli, curry leaves, paprika and turmeric and stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind and lemongrass 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 and sugar to taste.
3. Serve scattered with extra curry leaves, with roti canai to dip in sauce.

Notes & tips

• Galangal and fresh curry leaves are from selected greengrocers and Asian food shops. Shrimp paste and tamarind concentrate are from Asian food shops, where roti canai are also available frozen.