Hot and Sour Fish Curry | MiNDFOOD Recipes & Tips

Ingredients

• 2 shallots, chopped
• 2 garlic cloves
• 5cm piece ginger, peeled, sliced
• 2 tbsp vegetable oil
• 2 tbsp tamarind puree
• 1 -2 tbsp fish sauce
• 1⁄4 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