Malay Style Fish Curry

This is a typical Malay style curry that you can get at any Malay home. We make the curry similar to how the Indians do it with the exception of coconut milk. Whereas the Indians do not put coconut milk in their curry, the Malays do love coconut milk in their curries. But you can also substitute the coconut milk with plain yogurt or evaporated milk or even omit them altogether if you are watching your calories. Do try!


Ingredients
2-3 fish, cleaned ( you can use any fish you like)
3 garlic, sliced thinly
1 inch ginger, sliced thinly
2 big onions, sliced thinly
2 strands of curry leaves
4 table spoon fish curry powder
2 table spoon mixed herbs (halba), optional
2 fresh tomatoes, halved
6-8 ladies fingers/okra
300 ml thick coconut milk
1 cup tamarind juice
salt, to taste

oil
1 cup water

Methods

1. In a pot, pour in some oil and add in the curry leaves for a few seconds before adding the sliced garlic, ginger and big onions. Stir well and cook until golden brown.

2. Add in the mixed herbs, curry powder and tamarind juice. Stir well and you can add in some water to mix all the ingredients.

3. Let the curry mixture cook well until it is separated from the oil.

4. When the oil has been separated from the curry mixture (where you can see some thin layer of oil on top of the curry mixture) add in the ladies fingers and coconut milk.

5. Allow to simmer for about two minutes before adding in the fish. Put some salt to taste.

6. Lastly, add in the fresh tomatoes and cook for another one minute.

7. Serve with plain white rice while still hot.

* serves 2-4 people