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Indian Fish Curry

Type: Fish
Serves: 4 people

Recipe Ingredients

  Spice Paste
1   Lemongrass stalk
8   Walnut-size shallots
6   Garlic cloves
2   Ginger - (quarter-size)
2   Fresh red jalapeño chiles - seeded
1/4 cup 59mlWater
3 tablespoons 45mlCooking oil
2 tablespoons 30mlCurry powder
1 teaspoon 5mlChili garlic sauce
1/2 cup 118mlTamarind water
  = (made by soaking 4 tbspns tamarind pulp
  In 1/2 cup hot water for 10 to 15 minutes
  And extracting the juices)
1 tablespoon 15mlSoy sauce
1 tablespoon 15mlOyster-flavored sauce
2 teaspoons 10mlSugar
1/2 teaspoon 2.5mlBlack pepper
1   Asian eggplant - cut into 6 slices
6   Okra pods - trimmed without
  Piercing the pods
1   Fish - (1 1/2 to 2 lbs) - cleaned
  = (such as sea bass or red snapper)
1/2 cup 118mlWater
1   Tomato - cut 4 wedges

Recipe Instructions

Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.

Place a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes.

Stir in curry powder, chili garlic sauce, tamarind water, soy sauce, oyster-flavored sauce, sugar, and black pepper. Place eggplant and okra in pan. Lay fish on top of vegetables and add water. Bring to a boil; reduce heat, cover, and simmer for 10 minutes.

Place tomato around fish; cover and simmer until fish just begins to flake, about 20 minutes.

This recipe yields 4 servings.


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