Matt Moran's Thai-style fish curry recipe

Known for his Sydney restaurants Aria and Chiswick, the chef makes the most of the diversity of Australia’s fresh produce in his latest cookbookA good curry is as much a part of many people’s repertoire as meat and three veg, and it’s all the better when made with a homemade curry paste. If I have time, I use a mortar and pestle to make a double batch of paste and then freeze half of it, so I’m a step ahead next time a curry craving hits. If I’m in a hurry, I’