Recipe courtesy of The Blue Ginger Restaurant
Ingredients:
10tbsp oil
8 shallots peeled and sliced thinly
2 onions, thickly sliced
100g fish curry powder, add 12tbsp of water and mix into a paste
1/2 coconut, grated add 450ml water & squeeze for coconut milk
2 tbsp tamarind (assam), add 250ml (10oz) water, strain and use liquid only
1 fish head or fillet of mackerel fish
300g eggplant, quartered lengthwise
300g lady fingers, halved
3 tomatoes, quartered
10 red chillies, sliced lengthwise
3 tamarind slices
1 tsp salt
1 tsp sugar
Method:
Heat a frying pan over high heat until hot.
Add oil and stir-fry the shallots and onions. Add the curry paste and fry till the oil seeps out.
Add 2 tbsp of coconut milk and some tamarind water and fry till fragrant.
Lower the heat to low and add remaining ingredients and tamarind water. Cook for about 10 minutes with the lid partially covered.
Add the remaining coconut milk and simmer for another 3 minutes.
Add salt and sugar to taste and turn off heat.
Serve with steaming hot rice.