Malaysian Fish Curry Recipe

• 500 g Pomfret (black)
• 10 Okra (stalk ends removed)
• 1 Onion (finely chopped)
• 2 Tomatoes (cut into wedges)
• 3 tbsp Fish Curry Powder
• 3 tbsp Tamarind (dried)
• 2 1/4 Cups Water
• 1 tsp Mustard Seeds (black)
• 1/4 tsp Fenugreek Seeds
• 1 tsp Cumin Seed
• 1 Curry Leaf (Stalk)
• 2 Chilies (green, halved lengthwise)
• 5 Garlic Cloves
• 1 cup Coconut milk
• 4 tbsp Oil
• 1 tsp Salt

• Grind garlic and onion to a smooth paste in a blender, adding a little oil if needed to keep the mixture turning, keep it aside.
• Add curry powder with 4 tbsp water to form a paste, keep it aside.
• Soak tamarind pulp in 2 cups of water for 5 minutes, then squeeze and strain to obtain juice. Keep this aside.
• Heat oil in a wide saucepan, add mustard seeds, fenugreek, cumin and curry leaves.
• Fry until mustard seeds start to pop.
• Mix the garlic onion paste, stir fry over low heat until mixture smells fragrant and starts to brown
• Add curry paste and cook over low heat until dry and oil starts to separate
• Mix tamarind juice and bring to a boil.
• Add fish and okras, tomatoes, chilies, coconut milk, salt.
• Simmer gently for about 10 minutes or until fish and okras are cooked through.