Malaysian Snapper Curry

Ingredients

• 500g snapper fillets (cut into 3cm pieces)
• 20ml vegetable oil
• 1 small brown onion (diced)
• 1 clove garlic (crushed)
• 1 tbsp ginger (grated)
• 1 tsp ground cumin
• 400ml Yeo’s Malaysia Curry Sauce Mild
• 45ml chicken stock
• 1 tbsp Yeo’s Pure Sesame Oil
• 1 tbsp Yeo’s Light Soy Sauce
• ½ tsp salt
• ½ lime (juice only)
• 4 spring onions (split and cut into 3cm pieces)
• 1 cup fresh coriander sprigs
• 2 birds eye chillies (thinly sliced)