Kari Ikan (Malaysian Fish Curry)

INGREDIENTS

Pomfret cleaned  -  5-6 pcs
Garlic cloves  -  3 nos
Onion  -  1 nos
Fish curry powder  -  3 tbsp
Okra  -  5 nos
Tomato diced  -  2 nos
Green chillies slit  -  2 nos
Tamarind extract  -  1/4 cup
Mustard seeds  -  1 tsp
Fenugreek seeds  -  1/4 tsp
Cumin seeds  -  1 tsp
Curry leaves  -  1 tslk
Coconut milk  -  1 cup
Salt  -  to taste
Oil  -  4 tbsp


METHOD

Put garlic and onion in a blender and make a fine paste and keep it aside.
Mix fish curry powder with 3 tbsp water and make fine paste.
Cut the head of okra and slit it half. Saute it in little oil, so that its stickiness gets removes.
Heat oil in a pan and splutter mustard seeds, cumin seeds, fenugreek seeds and curry leaves.
Then add the onion and garlic paste and saute well for 5 minutes on low heat.
Then add the fish curry paste and cook over low heat and oil starts to separate.
Then add tamarind extract and bring it to a boil.
When it starts boiling add okra, tomatoes, green chillies, coconut milk and salt and simmer for about 10 minutes or until the fish gets cooked well.
Serve hot with rice.