Singapore fish curry
Ingredients
4
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Preparation
Preparation20 min
Cook time20 min
- Cut okra and eggplants into 5 cm lengths.
- Soak tamarind in 2 cups hot water for 10 minutes, squeeze to dissolve pulp, strain.
- Heat oil and fry eggplant and okra about 3 minutes, remove from oil. Add fenugreek and mustard seeds, fry until mustard seeds pop.
- Add chillies, curry leaves, onion, garlic and ginger and lower heat. Fry until soft and golden. Add all spices and fry, stirring, for 1 minute.
- Stir in tamarind liquid, tomato paste and tomatoes. Bring to the boil, add coconut milk and salt. Add fish cubes and vegetables and simmer uncovered until cooked.
- Garnish with chopped coriander leaves.Serve with steamed white rice.
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