Sri Lankan Fish Curry with Eggplant and Okra Recipe | Saveur

Ingredients

• 1 Tbsp. tamarind pulp or 1½ Tbsp. tamarind paste
• One 13-oz. can full-fat coconut milk (1½ cups)
• Kosher salt
• 4 Tbsp. vegetable oil
• 3 Tbsp. fish curry masala
• 1 Tbsp. ground coriander
• 1½ tsp. black mustard seeds
• 1½ tsp. cumin seeds
• 1½ tsp. fennel seeds
• 1 tsp. fenugreek seeds
• 12 fresh curry leaves (or substitute thawed frozen)
• 2 small green chiles, such as jalapeños or serranos, seeded and thinly sliced (optional)
• 2 medium onions, thinly sliced (2 cups)
• 3 Tbsp. ginger-garlic paste
• ½ lb. eggplant (1–2 small), cut into ½-in.-thick wedges (2¼ cups)
• 4 oz. okra, stems removed and cut into 2-in. pieces (1 packed cup)
• 3 small tomatoes, quartered (2 cups)
• 2 lb. meaty fish, such as bluefish, cod, mackerel, or salmon, cut into 3-in. pieces
• 3 Tbsp. coarsely chopped cilantro leaves and tender stems, for garnish
• Steamed rice, dosas, or naan, for serving