Malaysian Fish & Okra Curry

Malaysian Fish & Okra Curry

Ingredients

300 gms okra

350 gms white fish (I've used Basa fish fillets)

1 tbsp coriander seeds

1 tbsp cumin seeds

6-7 cloves

5-6 dry red chilies (I de-seeded a few since I like it less hot)

1 tsp turmeric

1 star anise

1 cinnamon stick

1 onion, finely chopped

3 cloves garlic, finely chopped

2 tbsp vegetable oil

1 tamarind broth cube

½ cup water

275 ml tin of coconut milk

Directions

Cut the fish fillets in chinks. Wash okra and wipe each okra with a kitchen towel. Take of the heads and ends of the okra and slice them in large chunks diagonally. Grind coriander seeds, cumin seeds, cloves, chili, star anise, cinnamon and turmeric in a spice grinder until it is a fine powder. Heat oil in a large pan and saute the chopped onion till translucent. Add the garlic and stir for 3 seconds. Tip the spices, stirring occasionally, until you can smell the oils being released from the spices. Add the water in and stir to form a paste. Add the okra and tamarind broth cube. Stir and simmer for 3-4 minutes. Add coconut milk and tip in the fish pieces gently into the curry. Stir well to combine, pop the lid on and simmer for about 5-7 minutes. When the fish is done, check seasoning. Serve with yellow rice that’s been cooked with turmeric, cloves and cardamom pods. You can also serve it with white rice.