Malaysian Fish Curry

INGREDIENTS

• 4 small shallots; halved
• 3 garlic cloves
• 3cm piece galangal ( or ginger), peeled, finely grated
• 2 teaspoons shrimp paste or 4-5 large anchovy fillets
• 1/4 cup (60ml) vegetable or sunflower oil
• 4 small red chillies, seeds removed, roughly chopped
• 20 fresh curry leaves (see notes), plus extra to serve
• 1 1/2 teaspoons sweet paprika
• 1/2 teaspoon ground turmeric
• 270ml can coconut milk
• 1 1/2 tablespoons 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 teaspoon raw sugar, or to taste

METHOD

• 1.
  Whizz shallot, 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 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.
  
  
  ©Steve Bawden