1 x Marion’s Kitchen Malaysian Curry, which includes:
MALAYSIAN CURRY PASTE
DRIED CHILLI & SPICE
1 tbsp vegetable or canola oil
800g (about 1.7 lb) white fish fillet, skinless
2 spring onions (scallions), finely sliced
1 long red chilli, finely sliced
Preheat oven to 180°C.
In a large bowl, whisk together the MALAYSIAN CURRY PASTE, COCONUT MILK and DRIED CHILLI AND SPICE.
Line a casserole dish or deep baking tray with baking paper and place the fish fillet on top. Pour over the Malaysian curry mixture. Roast in the oven for 20-25 minutes or until fish is just cooked (it’s cooked with the fish flakes easily when gently prodded with a fork). Remove from the oven and transfer the fish to a serving platter. Top with spring onion and chillies.