Hot & Sour Fish Curry

Serves 4 2 shallots, chopped

2 garlic cloves

5cm piece ginger, peeled, sliced 2 tbsp vegetable oil

2 tbsp tamarind puree

1 -2 tbsp fish sauce

¼ cup grated palm sugar 400g cherry tomatoes

3 cups coconut water

2 long red chillies, halved 1 lemongrass stalk, white part

only, bruised

4 kaffir lime leaves

4 kermit eggplants, quartered 100g pea eggplants (optional) 150g snake beans, trimmed 1 bunch broccolini, trimmed

4 x 150g white fish fillets (such

as barramundi), skin on

1 bunch Thai basil, to serve Steamed rice, to serve Place shallots, garlic and ginger in a small food processor and process until finely chopped. Heat 1 tablespoon of the oil in a large, heavy-based saucepan over medium heat. Add shallot mixture and cook, stirring, for 4- 6 minutes.

Add tamarind, fish sauce and palm sugar and stir for 1 minute. Add tomatoes, coconut water, chilli, lemongrass, kaffir lime leaves and eggplants. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Season well with salt and pepper. Increase the heat to medium, bring to a simmer, add snake beans and broccolini and cook for 4 minutes or until all the vegetables are tender.

Meanwhile, heat the remaining oil in a frying pan over high heat. Add the fish skin side down and cook for 4 minutes, then turn and cook for a further 3 minutes.

Spoon the curry into bowls, top with fish and Thai basil. Serve with steamed rice.