Malaysian Fish Curry | Paleo | Gluten-free | The JOYful Table

Ingredients

• 2 - 3 Tbsp coconut oil, divided
• 1 med onion(s), finely diced
• 2 tsp minced garlic
• 2 tsp minced ginger
• 2 tsp tamarind puree/paste, (seedless)
• 2 tsp ground turmeric
• 2 tsp cumin
• 2 tsp ground coriander
• 2 tsp ground cardamom
• 2 tsp garam masala, or to taste
• 1/2 tsp ground cloves
• 1/3 tsp chilli powder, powder (or to taste)
• 2 tsp coconut sugar (organic), or 1 tsp maple syrup
• I med - lge (400g) sweet potato(s), small cubes
• Juice from 1 sml lime(s)
• 3 cups (750ml) chicken broth/stock, or vegetable stock
• 400g can coconut cream, (a thick brand like Ayam)
• 4 star anise
• 200g green runner beans, trim and cut into 2.5cm pieces
• 3/4 - 1 tsp sea salt, and 1/4 tsp pepper (or to taste)
• 500g - 600g skinless fish fillets, cut into 3-4cm pieces (use a firm white fish like Hoki, Basa or Cod)
• Garnish with fresh coriander, and chilli flakes (optional)