Malaysian Fish Curry with Blistered Snow Peas & Sugar Snap Peas

Serves 4

4 x 200g salmon or trout fillets, skin on 2 tbsp coconut oil, melted

2 cloves garlic, crushed

400ml coconut milk

1 lime, juice and finely grated zest 200g snow peas

150g sugar snap peas

Snow pea tendrils, to serve

MALAYSIAN SPICE BLEND

1 tsp ground turmeric

2 tsp ground ginger

½ tsp dried chilli

2 dried cloves

2 tbsp desiccated coconut 1 tsp fennel seeds

1 tsp ground cinnamon ½ tsp black peppercorns 1 tbsp salt flakes

2 tsp rice flour

For the spice mixture, combine all ingredients in a spice grinder or mortar and pestle and grind until fine powder. Rub the fish with 1 tsp coconut oil, sprinkle over 1 tbsp spice blend. Marinate, refrigerated for 1 hour.

Heat 1 tbsp coconut oil in a large, deep-sided frying pan over high heat. Add the fish, skin-side down, and cook for 4-6 minutes, or until crispy. Remove from the pan and set aside.

Add remaining spice mix and garlic to the pan and cook over medium heat for 4 minutes, or until fragrant. Add the coconut milk and 2 cups water and bring to a simmer, cook for 6-8 minutes or until slightly reduced and thickened. Return the fish to the sauce, skin-side up, reduce heat to low and simmer for 5 minutes or until just cooked through. Add lime zest and juice to the sauce and stir to combine.

Heat remaining coconut oil in a large frying pan over high heat. Add snow peas and sugar snap peas, season with salt and pepper and cook for 6-8 minutes, or until they start to colour. Serve curry topped with snow peas, sugar snap peas and tendrils.