Spicy sour monkfish stew

Blend the paste ingredients and set aside.

Preheat a saucepan over medium heat. Add oil and cook the lemongrass and puree until fragrant.

Add the paste then reduce the heat to low and cook for 2 mins. Stirring occasionally.

Add the salt, brown sugar, tamarind and cook for a min.

Add fish, okra cherry tomatoes in.

Add 800ml water bring it to boil, then reduce the heat to low, simmer until fish is cooked.

Serve with rice.