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Prep Time: 30 minutes
Cook Time: 25 minutes
Total: 55 minutes
Servings: 4
Cost: $8.81 /serving
Author : Phoebe Wood
Ingredients
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Made by the creator of Recipe Cart.
Instructions
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Step 1
Heat oil in a large pan over medium heat. Add ginger and white part of spring onion and cook, stirring, for 5-6 minutes until softened. Stir in curry leaves, chilli and spices, then add tomato, coconut milk and 1/2 cup (125ml) water, bring to a simmer and cook for 15 minutes or until slightly reduced.
Step 2
Add the fish and cook for a further 8-10 minutes until fish is just cooked. Season with fish sauce, lime juice and sugar.
Step 3
Scatter with fried curry leaves and finely sliced green spring onion and serve with lime wedges and roti.
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