Firm white fish, either ling, salmon or snapper, is added to a spicy sauce, being a mix of onion, ginger & garlic, chillies, paprika, turmeric and lemongrass, cooked in coconut milk, with a splash of tamarind and a bit of raw sugar, carefully balanced so that the slight sourness doesn't overpower the rich depth of flavour of the curry.

Best served with rice or roti, alongside Indian fried green beans.

Contains: Fish and fish products (eg fish sauce)

Ingredients: Onion, garlic, ginger, red chillies, curry leaves, lemongrass, paprika, turmeric, coconut milk, vegetable oil, tamarind paste, raw sugar, fish

Reheating Instructions: Defrost in refrigerator overnight, and reheat in microwave for 3 minutes, stirring half way. In oven, 15- 20 minutes at 180C , covered, stir and check is heated through. Top with chopped coriander if desired.

About your cook, Rani (Rose Bay)

Coming from an Indian Malay background I have grown up in a household where food connects the family and community. Everyone comes together at the table, and the richness of flavour warms the soul.

I am inspired by many chefs- Rick Stein for his appreciation of cooking techniques, garnered from watching home cooks in their kitchens; Yotam Ottolenghi for his use of vegetables and appreciation of culture; Nigella as she cooks a variety of food, loves everything, and sits to enjoy her efforts with family and friends.

I worked in foreign exchange for American Express for many years, but lived to cook at home and also for those who are less fortunate.

I like to share good home cooked meals with people, to allow them to try a different dish they may not have ordered in a restaurant and I look forward to sharing my passion with others.