Malaysian fish curry

1. 1

   First, make the curry paste. Put all the ingredients into a food processor and blitz to a paste.

2. 2

   To make the curry, heat the oil in a large, deep pan and gently fry the onion until soft. Add the spices and curry leaves, stirring for a minute or so, then add the curry paste. Fry for a couple of minutes, stirring.

3. 3

   Add the tamarind paste, coconut milk and 300ml/10fl oz water. Bring to the boil, then add the aubergine, okra, tomatoes and all the fish. Simmer until the veg is soft and the fish is cooked through.

4. 4

   Serve in four bowls with steamed rice.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.