Nyonya Fish Curry
1 tbsp Azalea Grapeseed Oil
½ tsp shrimp paste
1 stick cinnamon
1 star anise
2 tbsp store-bought red curry paste
½ tsp ground turmeric
400ml coconut cream
1 stalk lemongrass, bruised, cut in half lengthways
1 sprig curry leaves, plus extra to serve
500g skinless, firm, white fish (we used sea perch), cut into 5cm pieces
1 tbsp tamarind puree
2 tsp caster sugar
Heat a large frypan over high heat, add oil, shrimp paste, cinnamon and star anise and fry until fragrant, about 30 seconds. Add curry paste and turmeric and cook, stirring, for a further 30 seconds. Add coconut cream, lemongrass and curry leaf sprig. Lower heat to low-medium and cook, stirring occasionally, until sauce thickens.
Add fish, tamarind and sugar and cook, stirring, until fish is just cooked through (about 2 mins). Discard lemongrass stalk, cinnamon and star anise and serve with extra curry leaves to garnish.