How to make my mum’s iconic Malaysian sambal fish curry 🐟! All the flavour with minimal effort - perfect weeknight or weekend / date night dinner. It’s rich, delicious and proper comforting, this curry will transport you straight into a Malaysian kitchen with an auntie telling you to eat more Serves 4 Mum’s tip: cure the fish in lime juice to reduce any “fishy” smell/taste. Lime juice also slightly helps firms the fish up For the base: 3 banana shallots 30g ginger 1 bulb of garlic 1 lemongrass 4 kaffir lime leaves 1 red chilli 1/2 torch ginger flower (optional) 10g coriander For the seasonings and sauces: 2 tbsp curry powder (we like Baba’s) 1 tsp turmeric 1/2 tbsp salt 1/2 tbsp white pepper 1 tsp sugar 1 tsp chilli flakes 120ml water 200ml coconut cream (we like Kara) 1 tbsp fish sauce 2 tbsp @Mama Yu Sambal  1 lime 4-6 pieces of cod loin (or any white fish) 5 tbsp vegetable oil 200g green beans 10 baby tomatoes 4 bowls of rice, to serve per person 4 tbsp Mama Yu Sambal, to serve per person  Squeeze the juice of 1/2 a lime over the cod loins. Set aside to lightly cure while you prepare the aromatics. Finely chop the shallots, mince the garlic, bash the lemongrass and cut lengthways into 3 pieces. Place the kaffir lime leaves on top of each other, roll and finely shred. Slice the red chilli, separate the torch ginger leaves and shred finely like the lime leaves. Roughly chop the coriander.  In a wok or large pan, heat vegetable oil over medium heat. Add the white aromatics - shallots, garlic and lemongrass. Fry until fragrant for about 2-3 minutes.  Add the curry powder, turmeric, salt, white pepper, sugar and chilli flakes. Cook for another minute until the spices toast and release aroma.  Pour in the water and coconut cream. Add fish sauce, sambal and the remaining juice of 1/2 the lime. Stir, mix well and bring to a simmer. Add green beans, tomatoes, red chilli, shredded torch ginger flower (if using) and shredded kaffir lime leaves - mix well.  Gently place the cured cod loins into the curry. Spoon some sauce over the top. Cover with a lid and let cook for 6-8 minutes, depending on the thickness of the fish, until just cooked through. - @xiensscran