Singapore fish curry

Ingredients

• 1 lb cat-fish cubes or red snapper
• 1/2 cup okra
• 2 egg plants
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 5 green chillies halved lengthwise
• few sprig of curry leaves
• 1 cup shallots halved
• 10 cloves of garlic crushed
• 1 tsp thinly sliced ginger
• 3 tomatoes cubed
• 1 tbsp tomato paste
• 2 bsp tamarind pulp
• 1 cup coconut milk
• 1/2tsp turmeric powder
• 1 tsp chilli powder
• 2 tbsp fish curry masala
• salt to taste

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Preparation

• 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.