Malaysian Fish Curry with Okra

Name: Malaysian Fish Curry with Okra
Total time: 50 min
Ingredients: 1 tablespoon coriander seeds; 1 tablespoon cumin seeds; 1 tablespoon fennel seeds; 1 tablespoon black peppercorns; 15 g fresh coconut (grated); 7-10 dried red Kashmiri chillies ((or any mild dried chillies) soaked in hot water for 30 minutes, drained); 25 g garlic (roughly chopped); 25 g peeled ginger (roughly chopped); 1 tablespoon turmeric powder (or use fresh turmeric if available); 1 fat lemongrass stalk (core removed, roughly chopped); 1 teaspoon brown sugar; 3 tablespoons vegetable oil; 300 g mackerel fillets; 250 g onions (halved and sliced thinly); 2 sprigs curry (about 20-25 leaves); 1 medium aubergine; 400 ml coconut milk; 2-4 slices fresh chilies (red & green, cut diagonally into thick slices); 175 g okra; 3 medium plum tomatoes (each cut into 6 wedges); 1 tablespoon tamarind paste ( concentrate mixed with ½ cup water); salt to taste; small handful fresh coriander leaves (chopped )

www.loveandcook.co.uk

A delicious mackerel curry, easy to cook once the paste is done. You can complete the recipe up to the point of adding the fish and do that just before serving.

View full recipe on www.loveandcook.co.uk

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Ingredients

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon black peppercorns
15 g fresh coconut (grated)
7-10 dried red Kashmiri chillies ((or any mild dried chillies) soaked in hot water for 30 minutes, drained)
25 g garlic (roughly chopped)
25 g peeled ginger (roughly chopped)
1 tablespoon turmeric powder (or use fresh turmeric if available)
1 fat lemongrass stalk (core removed, roughly chopped)
1 teaspoon brown sugar
3 tablespoons vegetable oil
300 g mackerel fillets
250 g onions (halved and sliced thinly)
2 sprigs curry (about 20-25 leaves)
1 medium aubergine
400 ml coconut milk
2-4 slices fresh chilies (red & green, cut diagonally into thick slices)
175 g okra
3 medium plum tomatoes (each cut into 6 wedges)
1 tablespoon tamarind paste ( concentrate mixed with ½ cup water)
salt to taste
small handful fresh coriander leaves (chopped )