Fish Curry

Quick and easy dish full of flavor and goes so well with rice, a staple in Japan and some Southeast Asian countries.

Ingredients:

• Frozen fish balls or fish tofu (250g)
• Curry paste (4 cubes)
• Onion, diced (2)
• Carrot, cubed (4)
• Potato, cubed (4)
• Star anise (2)
• garlic, minced (3)
• Bay leaf (1)
• Cooking oil (2 tablespoons)
• Boiling water (1.5 L)
• Spring onions, sliced (2)

Instructions:

1. Sautee aromatics: Add the oil to a pot and bring to medium high heat. Add the diced onion and only the white portion of the spring onions to the oil and sautee until the onions become translucent. Add the star anise and briefly sautee.
2. Make curry base: Add the boiling water and curry cubes. Stir until the cubes dissolve and make sure they do not coagulate at the bottom of the pot. Add the bay leaf and turn to low heat and let simmer.
3. Add fish: Add the fish balls and let simmer for 30-45 min.
4. Add vegetables: Add the potato and carrot cubes to the pot and let simmer for an additional 30 minutes.
5. Serve: Garnish with the green part of spring onions and serve over rice.

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