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Tamarind fish curry
Tamarind fish curry
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious Malaysian fish with bold flavors using minimal, authentic ingredients.
Ingredients:
  • 36.80 gm vegetable oil
  • 50g packet Gulai spice mix (see note 1)
  • 2 makrut lime leaves, torn
  • 1 stalk lemongrass, trimmed, halved lengthways
  • 1 cinnamon stick
  • 400g can coconut cream
  • 1 tsp palm sugar (see note 2)
  • 600g firm white fish fillets, cut into 3cm cubes
  • 300g okra
  • 1 tsp tamarind paste
Instructions:
  • In a large heavy-based saucepan over medium heat, warm up oil until shimmering. Stir in spice mix, lime leaves, lemongrass, and cinnamon, and cook for 1 minute while stirring until aromatic.
  • Combine rich, creamy coconut cream with the perfect touch of sweet palm sugar and bring it to a gentle simmer. Introduce the delicate fish into the pot, then lower the heat to medium-low and let it simmer for 5 minutes with occasional gentle stirs. Add in the fresh okra and tangy tamarind, then simmer for an additional 2 minutes, or until the fish is cooked through and the okra becomes tender. Finally, fish out and discard the lemongrass and cinnamon stick. Finish by seasoning with a pinch of salt and a crack of black pepper. Serve and enjoy.

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