Malaysian Fish Curry Recipe

Ingredients:
• 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

How to make Malaysian Fish Curry:
•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.
•rSimmer gently for about 10 minutes or until fish and okras are cooked through.