For the sauce Grind the leaves in a blender with the vinegar. Add the salt and blend again before straining. Prepare close to serving time to retain the leaves’ vibrant green color.

Gently add the marinated fish pieces to the simmering curry in a single layer. Do not stir immediately to prevent breaking ...

Use a meatier-fleshed fish such as cod, hapuku or kahawai and gently cook it in the finished curry sauce just before serving. Adjust the amount of green curry paste according to taste and add ...