Snapper Curry With Green Beans and Coriander Recipe

Ingredients

• 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