Curry Fish

Ingredients:

1 fish (I used gilthead seabream or orata)
2 tbsp oil
3 cloves garlic, finely chopped
1 onion, finely chopped
1/4 cup curry leaves
tamarind juice (1 tbsp tamarind paste in 2 cups water)
5 tbsp fish curry powder
1 stalk lemon grass, gently crushed
1 tomato, cut into 4 pieces
5 okra (lady finger)
3 green chili
1 cup thick coconut milk
2 tbsp light soy sauce
1 tsp sugar or to taste
1 1/2 tsp salt or to taste

Method:

Clean fish and cut into 3 pieces.

Heat oil in a wok or pot.

Stir-fry garlic and onion until fragrant and starting to be golden brown (about 5 minutes).

Add-in curry leaves, stir-fry for another 1 minute or till fragrant.

Add-in tamarind juice and curry powder, stir to incorporate for another 1 minute.

Add-in the remaining ingredients and lastly fish, reduce heat and let to simmer uncovered for 10 minutes or till fish is cooked-thorough meanwhile adjust taste accordingly with sugar and salt.

Remove from heat and serve hot with rice, roti, bread or bun.