140g boneless fish fillets (choose your favourite white fish)
50ml rice bran oil
1 cup sliced shallots
2 cloves garlic, sliced
1 tbsp fresh root ginger - grated or finely chopped
500ml Barker's Professional Malay Curry Sauce
250ml chicken stock
250ml coconut cream
Mixed leaves to serve
Sliced red chillies for garnish
In a heavy saucepan sweat the shallots, garlic and ginger in the olive oil, without colour until soft.
Add the Barker's Professional Malay Curry Sauce and chicken stock and bring to the boil.
Reduce heat and simmer for 10 minutes.
Then add the coconut cream and simmer a further 5 minutes.
Pass through a sieve into a fresh saucepan, reheat and add the fish fillets.
Simmer for 3 to 5 minutes until the fish is just cooked. Season to taste (you could add cream if you like a softer profile).
To serve - place mixed leaves in centre of plate. Place a fillet on the leaves and pour the Malay Curry around the outside.
Sprinkle with red chillies and serve with lemon on the side.