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 Hot & Spicy 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 Hot & Spicy 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.