Mulloway Malaysian Curry

Bring water to the boil in a small pot, add washed jasmine rice and bring back to the boil. Put the lid on, lower the heat and cook for 12-15 minutes. Turn off the heat and set aside with the lid on until ready to use.

In a food processor, add lemongrass, ginger, kaffir lime leaves, turmeric, eschalot, chillies, dried chilli, garlic, and coriander root. Blend until smooth.

Transfer to a heavy-bottomed pan and add oil, start cooking on low heat, stirring occasionally. Cook curry paste for 15-20 minutes until soft and fragrant. Add the curry powder, cumin, and coriander seeds, then cook for another 3-5 minutes.

Add coconut milk and chicken stock to curry paste, stir to combine, continue cooking on a low heat, season with salt and palm sugar. Once simmering, add the tomatoes and cook for 2-4 minutes.

Meanwhile, steam the vegetables. Bring water to the boil with a steamer basket and lid on. Once the water is boiling, add the green beans, okra, and season with salt. Steam for 5-7 minutes or until the vegetables are cooked.

While the vegetables are steaming. Add the fish fillets to the curry to cook for 5-8 minutes or until the fish is cooked through. Add the steamed vegetables and gently coat with the sauce.

Transfer to a serving bowl and garnish with coriander.

Serve with rice on the side.