Method

1. Prep ingredients

Thinly slice the onion. Crush or finely chop the garlic. Halve the carrots lengthwise and thinly slice on an angle. Coarsely chop the tomato. Trim the beans. Cut the broccoli head into small florets.

2. Prep fish and stock

Combine ½ tsp turmeric and 2 tsp oil in a bowl and season with salt and pepper. Cut the fish into 2cm chunks. Add the fish to the turmeric oil and stir to coat. Crumble 1 stock cube into a heatproof jug, add 80ml (⅓ cup) boiling water and stir to dissolve. Stir in the rice wine vinegar and 1 tsp sugar.

3. Fry curry leaves

Heat 1 tbs oil in a medium deep frypan over medium-high heat. Add the curry leaves on the stems and cook for 2 mins or until the leaves are slightly translucent. Remove from the pan with tongs and drain on paper towel, leaving the flavoured oil in the pan.

4. Cook curry sauce

Return the same pan with the reserved oil to medium-high heat. Cook the onion, garlic, carrot and 1 tsp cumin and coriander spice blend, stirring regularly, for 3-4 mins until starting to soften. Add the tomato and stock mixture and bring to the boil. Reduce the heat to mediumlow and cook, covered, for 8-10 mins to develop the flavour.

5. Cook fish

Gently stir the fish into the curry sauce. Cook, covered, for 4-5 mins until the fish is cooked through. Strip the curry leaves, discarding the stems. Gently stir half the curry leaves into the curry. Taste, then season with salt and pepper. Remove from the heat.

6. Stir-fry greens

Meanwhile, heat 2 tsp oil in a separate medium frypan over high heat. Stir-fry the beans, broccoli and a pinch of salt for 3-4 mins until tender. Add the remaining curry leaves to the greens and toss to combine. Divide the curry and greens among bowls to serve.

by Marley Spoon