Malaysian Fragrant Fish Curry with Dirty Rice

Preparation Time: Allow 20 minutes, cooking time allow 8 10 minutes

450g white fish, e.g. Halibut, Turbot, Butterfish (skinned and boned) For the Curry
175g onions finely chopped
 1 ½ tblsp ginger, finely chopped
1 tblsp garlic finely chopped
2-tblsp-madras curry paste
1 tsp ground coriander
½ tsp ground fennel seeds
½ tsp ground turmeric
2 tblsp lemon juice
150ml canned coconut milk Indian Pooris To serve with the Malaysian Curry 120g (4oz) plain flour
1 talbsp melted unsalted butter or veg oil
¼ tsp sea salt
75ml (2 ½ fl oz) hot water

1. Cut the fish into 2 inch pieces, and set aside
 2. (For the curry paste), place the onions, ginger, garlic, curry paste, coriander, fennel, turmeric and lemon juice in the food processor
3. Add half the coconut milk and blend well
4. Pour the remaining coconut milk into a wok or saucepan and add the curry mix
5. Bring the mix back to a simmer and cook for 5 minutes
6. Add the fish and cook for a further 5 minutes
7. Serve with rice, scattered with fresh coriander Method for Indian Pooris
1. Place the flour into a bowl and make a well in the centre
2. Add the oil or melted butter, salt and hot water and mix to form a dough
3. Leave to stand for 1 hour
4. When ready, kneed well on a floured surface and divide into 6 pieces and shape into balls. (Half the size of a cricket ball)
5. Roll out each one to 5 inch (13cm) rounds
6. Heat the oil and fry or drizzle with olive oil and bake at 180 – 200c.
Serves: 2-4
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