
A fragrant and tangy Malaysian fish curry featuring tender white fish and vegetables simmered in a rich, spiced coconut milk broth. This authentic dish balances the creaminess of coconut with the sharp tang of tamarind for a perfect family meal.
Heat the vegetable oil in a large, deep frying pan or flameproof casserole dish over medium heat. Add the chopped shallots and sauté for 3-4 minutes until translucent. Stir in the grated garlic, ginger, and chopped chillies, cooking for another 2-3 minutes until the mixture is fragrant and lightly golden.
Add the curry powder and ground turmeric to the pan. Cook for about 1 minute, stirring constantly to toast the spices without letting them burn. Add the chopped tomato and cook for 2-3 minutes until it begins to soften and break down.
Pour in the coconut milk and 200ml of water, stirring well to combine. Add the tamarind paste, bruised lemongrass, and lime leaves, then bring the liquid to a gentle simmer. Stir in the aubergine and okra, and continue to simmer for approximately 20 minutes until the vegetables are tender. If the sauce reduces too much, add a small splash of water.
Lower the heat and carefully place the fish pieces into the curry sauce. Cover the pan and simmer gently for 5-10 minutes, or until the fish is opaque and flakes easily with a fork. Season with salt to taste. Remove the lemongrass and lime leaves before serving. Garnish with fresh coriander and serve hot with steamed jasmine rice.
For the best results, use a firm white fish like snapper, sea bass, or cod loins that won't fall apart during simmering. If you prefer a more sour profile, add an extra teaspoon of tamarind paste. To ensure the okra isn't slimy, avoid overcooking it; it should be tender but still hold its shape.




