Julie’s Fish Curry Delight

Step 1: Prepare the Aromatic Base

• Heat the Oil: Start by heating 3 tablespoons of vegetable oil in a large, deep frying pan or flameproof casserole dish over medium heat. You want the oil to shimmer but not smoke.
• Cook the Shallots: Add 2 finely chopped banana shallots and sauté for about 3-4 minutes until they become translucent. This will build a flavorful foundation for your curry.
• Add Garlic, Ginger, and Chili: Next, introduce 2 grated garlic cloves, 2.5cm of grated ginger, and 2 finely chopped rehydrated dried red chilies to the pan. Stir and cook for another 2-3 minutes until fragrant and lightly browned. This step will infuse your oil with wonderful aromatics.

Step 2: Incorporate Spices

• Add the Spices: Sprinkle in 2 tablespoons of curry powder (Malaysian fish curry powder is ideal) and 1 teaspoon of ground turmeric. Cook for about 1 minute, stirring continuously to prevent the spices from burning. This will activate the spices and deepen their flavors.
• Mix in the Tomato: Add 1 large chopped tomato to the pan. Cook until it softens and blends with the spices, about 2-3 minutes. This adds a fresh, tangy flavor to your curry.

Step 3: Build the Sauce

• Combine Liquids: Pour in 200ml of coconut milk and 200ml of water, stirring well to mix everything together. The coconut milk adds creaminess, while the water helps adjust the consistency.
• Add Flavor Enhancers: Introduce 2 tablespoons of tamarind paste, 2 bruised lemongrass stalks, and 2 lime leaves into the mix. Bring the mixture to a gentle simmer.
• Add Vegetables: Toss in 1 aubergine (cut into 3cm chunks) and 5 pieces of okra (sliced into smaller pieces). Allow everything to simmer for about 20 minutes, stirring occasionally to ensure even cooking. If the sauce gets too thick, don’t hesitate to add a splash of water.

Step 4: Cook the Fish

• Add the Fish: Once the vegetables are tender, reduce the heat to low. Gently place 500g of fish fillets (such as mackerel, snapper, or any firm white fish), cut into 3-4 pieces, into the sauce. Cover the pan to trap the heat and steam the fish.
• Simmer: Let the fish simmer for 5-10 minutes, or until it’s cooked through and flakes easily with a fork. Keep an eye on it to avoid overcooking.
• Season: Taste the curry and season with salt as needed.

Final Touches

• Remove Inedibles: Before serving, take out the lemongrass stalks and lime leaves for a cleaner presentation.
• Garnish: Sprinkle a handful of freshly chopped coriander over the curry for a burst of flavor and color.
• Serve: Serve the curry hot alongside fluffy steamed jasmine rice. Encourage everyone to scoop the curry with rice for a satisfying meal. Enjoy the rich flavors and comforting warmth of this delightful dish!