Snapper curry with green beans and coriander

SERVES 4

Seek out a good yellow curry powder; we used Herbie’s (herbies.com.au). It’s important to toast it well when it’s first added to bring out the full flavour.

2 tbsp grapeseed oil

1 red onion, finely grated

3 garlic cloves, finely grated Large handful of fresh curry leaves

2½ tbsp yellow curry powder

2 very ripe large tomatoes, coarsely chopped

400 ml coconut milk

2½ tbsp tamarind purée, mixed with 250ml warm water

2 lemongrass stalks, bruised

30 gm ginger (about 6cm), thinly sliced

750 gm skinned and boned snapper, cut into 3cm pieces

300 gm green beans, halved

1½ tbsp coconut sugar or grated palm sugar, or to taste Fish sauce, to taste Steamed rice, coriander and lime wedges, to serve

1 Heat oil in a large saucepan or wok over high heat. Add onion, garlic, curry leaves and a pinch of salt, and stir-fry until fragrant and onion softens

(1-2 minutes). Add curry powder and stir continuously until fragrant (1 minute). Add tomato and cook until it starts to break down (2-3 minutes), then add coconut milk, tamarind, lemongrass and ginger, bring to the boil, then reduce heat to medium and simmer until well flavoured (5-6 minutes).

2 Add snapper and beans and simmer until just cooked (4-5 minutes). Remove pan from heat, add sugar and season to taste with fish sauce. Serve with steamed rice, coriander and lime wedges.