Yellow Curry of Shark - Zest Byron Bay

Ingredients

• 1 tablespoon Brookfarm macadamia oil
• 2 cloves garlic, peeled, finely chopped
• 1 x 2cm piece ginger, peeled, grated
• 1 stalk lemongrass, trimmed, bruised
• 6 curry leaves
• 400 grams shark or other firm white flesh fish
• 175g Zest Yellow Curry
• 200 ml / ½ can coconut milk or cream (save other half for the rice)
• 1 x 1 cm piece turmeric, peeled, grated
• Watercress
• Native greens – Beach Banana (aka Pig Face aka Karkalla)