Nyonya assam fish curry

Ingredients

• 300g tenggiri/Spanish mackerel - cut into chunks/bite sizes
• 10 ladies fingers/okra - cut into two
• 2 red chillies - slit
• 1 green chilly - slit
• 2 serai/lemon grass - bruised
• 5 kaffir lime/limau purut leaves - tear into pieces
• 1 1/2 tbsp tamarind paste/assam - mix into 1/2 liter of water
• 1/4 cup oil
• salt to taste

For The Rempah/Curry Paste:

• 1/2 tbsp blended/grounded ginger
• 1/2 tbsp blended/grounded garlic
• 1 tbsp blended/grounded shallots
• 2 tbsp blended/grounded dried red chillies (or as preferred)
• 1 1/2 tbsp fish curry powder

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Preparation

• When oil is heated, fry the rempah/curry paste until the oil floats.
  Add inside the ladies fingers, lemon grass and chillies.
  Give a good stir after which pour in the tamarind water.
  Simmer and boil until the ladies fingers are half cooked.
  Gently place the fish inside and add salt to taste.
  When the fish is cooked and the curry is bubbling, add the lime leaves and stir in.
  Off the heat and curry is done to be served.

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