Malu mirisata (spicy fish curry)

Instructions

1. Cut the fish into large chunks, season with salt and vinegar, then set aside for 15 minutes.
2. Thinly slice the onions, crush the garlic and ginger, and cut the lemongrass in half lengthwise.
3. Heat the oil in a casserole and fry the onions, lemongrass and fennel seeds until golden, about 5 minutes.
4. Add the garlic, ginger, curry paste, turmeric, ground chilli and curry leaf, then fry for 2 minutes.
5. Add the diced tomato and let it melt for 3 minutes.
6. Pour in the coconut milk and 100 ml of water, bring to a gentle simmer and cook for 5 minutes.
7. Carefully lay the fish pieces into the sauce, cover and cook over low heat for 8 to 10 minutes, without stirring, until the fish is tender and flakes with a fork.
8. Adjust the seasoning and serve hot with white rice.