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.
You tried this recipe ? Mention @petitchef_en and tag #petitchef
Comments:
Have not try the recipe yet.