Malaysian Fish Curry
- 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.