Seek out a good yellow curry powder; we used Herbie's (herbies.com.au). It's important to toast it well when it's first added to bring out the full flavour.
- 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
- 1Heat oil in a large saucepan or wok over high heat. Add onion, garlic, curry leaves and a pinch of salt, and stir-fry until fragrant and onion softens (1-2 minutes). Add curry powder and stir continuously until fragrant (1 minute). Add tomato and cook until it starts to break down (2-3 minutes), then add coconut milk, tamarind, lemongrass and ginger, bring to the boil, then reduce heat to medium and simmer until well flavoured (5-6 minutes).
- 2Add snapper and beans and simmer until just cooked (4-5 minutes). Remove pan from heat, add sugar and season to taste with fish sauce. Serve with steamed rice, coriander and lime wedges.