Fish & Veg Malay Curry

Use any vegetable of your choice, here I used ‘Mishtikumra’ (Pumkin or Butternut squash)  and ‘Begun’ (Bringal or Eggplant) cut in small pieces.
 
Make the Sauce:

1 can Coconut milk
1 can hot water
1 tbsp Palm Sugar
1 tbsp Penang curry paste (or any Thai Curry Paste)
1 tsp Garlic powder
¼ cup Fish sauce
1 tbsp Soya sauce
2 Veg Oxo cubes - crushed (or 1 tsp of any seasoning)
 
Mix the Veg and Sauce in an ovenproof dish make sure sauce covers the Veg
Cover and place in the Oven: 200c/1h (30 minutes for cauliflower, broccoli, peas, leek, carrots, Zucchini etc.)
 
Two Fish Filets chopped and coated with 1 tsp oil and 1 tsp curry paste and fried. (can add any other fish, prawn or nothing at all)
 
Take the dish out of oven, add the fish, garnish with some green herbs, red chillies and crushed peanuts. 
 
Health Tips: Some recipes demand liquid as this one, but you don't have to eat it, just fish out the goodies using a slotted spoon and use the leftover sauce to create another dish or freeze it for another day!