Malaysian Fish Curry with Asian Slaw

Ingredients For Asian Slaw:
¼ Red Onion
½ Carrot
¼ Cucumber
½ Courgette (optional)
Finely julienne all of the above (or use a mandolin slicer) and mix together
6 Cherry Tomatoes (halved)
1 tblspn Pickled Ginger
Fresh Mint, Coriander & Basil ripped into pieces (best with all three, but depending on what is in season, just using one or two of these is fine).

Method:
Cut fish into bites sized pieces. Coat with potato starch and panfry in canola oil. Mix together well the coconut cream, thai lime chilli sauce, curry paste and turmeric in a bowl or jar with a lid and give a good shake. Once the fish is pan fried, take out of pan and leave to one side. Add coconut cream with other ingredients to hot pan and cook for 1-2 mins on a high heat. Reduce down until you have a thick consistency.

To Serve:
Pour curry sauce mixture onto plate (approx 5 tblspns), place fish in middle and top with Asian Slaw.
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