Back to 4 servings 8 dried chillies, soaked in hot water until soft and drained; use 8-10 for medium heat 4 shallots, peeled 1 garlic clove, peeled 1 stalk lemongrass, white part only, sliced 0.5 tablespoon belacan (fermented shrimp paste), toasted 3 tablespoons cooking oil, vegetable or peanut 1 teaspoon fish curry powder, curry powder with a pinch of turmeric can stand in 1.5 tablespoons tamarind paste, or 3 tablespoons tamarind pulp soaked in water and strained 1.25 cups water 1 pound firm white fish fillets, such as pomfret, mackerel, snapper, barramundi or tilapia, cut into pieces 1 tomato, cut into wedges 10 okra, small, trimmed 2 sprigs daun kesum (Vietnamese mint), or curry leaves if unavailable 1 tablespoon palm sugar, or white sugar salt, to taste
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1 Step 1: Grind the dried chillies, shallots, garlic, lemongrass and belacan in a mortar and pestle or food processor until very smooth.2 Step 2: Stir the tamarind paste into the water and strain, keeping the juice.3 Step 3: Heat the oil in a pan over medium heat, add the spice paste and fry for about 2 minutes, then continue gently for about 10 minutes until the oil separates and the paste smells strongly fragrant without burning.4 Step 4: Add the tamarind juice and curry powder and bring to a boil, then add the tomato, okra and daun kesum and boil again.5 Step 5: Add the fish, sugar and salt, then reduce to low and simmer for about 5 minutes, until the fish turns opaque and flakes easily with a fork.6 Step 6: Taste and adjust sourness, salt and sugar, then serve hot.getsaucepan.com/r/23fb9f94-cd54-528f-b47b-b601183347d8
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