Serves 4-6
INGREDIENTS
700g/1/1/2 monkfish, hokey or red snapper fillet
salt, to season
3 tbsp freshly-grated or desiccated (shredded) coconut
2 tbsp vegetable oil
1piece galingal or fresh ginger, 2.5cm/1 in long, peeled and thinly sliced
2 small red chillies, seeded and finely chopped
2 cloves garlic, crushed
1 piece lemon grass, 5cm/2in long, shredded
1 piece shrimp paste, 12mm/1/2in square, or 1 tbsp fish sauce
400g/14oz canned coconut milk
575ml/1 pint/2/1/2 cups chicken stock
1/2 tsp turmeric
3 tsp sugar
juice of 1 lime, or 1/2 lemon

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Malaysian Fish Curry

Cut the fish into large chunks, season with salt and set aside.

Dry-fry the coconut in a large wok until evenly brown. Add the vegetable oil, galingal or ginger, chillies, garlic and lemon grass and fry

briefly. Stir in the shrimp paste or fish sauce. Strain the coconut milk in a sieve, then add the thin coconut milk.

Add the chicken stock, turmeric, sugar, a little salt and the lime or lemon juice. Simmer for 10 minutes. Add the fish and simmer for 6-8

minutes. Stir in the thick part of the coconut milk, simmer to thicken, and serve with rice.