Malaysian Fish Curry with Okra & Tomatoes
Ingredients
1 lb white fish (such as cod or tilapia, cut into chunks)
1 can (14 oz) coconut milk
2 tablespoons tamarind paste
2 tablespoons vegetable oil
1 onion (chopped)
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoons curry powder
1 teaspoon turmeric
1 cup okra (sliced)
1 cup cherry tomatoes (halved)
Salt and pepper (to taste)
Fresh cilantro (for garnish)
Instructions
1. Sauté Aromatics
Heat Oil: In a large pot, heat vegetable oil over medium heat.
Cook Onion, Garlic, and Ginger: Add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
2. Add Spices
Stir in Curry Powder and Turmeric: Add curry powder and turmeric, cooking for about 1 minute until fragrant.
3. Add Coconut Milk and Tamarind
Combine Ingredients: Pour in coconut milk and stir in tamarind paste. Bring to a gentle simmer.
4. Cook the Vegetables
Add Okra and Tomatoes: Stir in sliced okra and cherry tomatoes. Simmer for about 10 minutes until the vegetables are tender.
5. Add the Fish
Add Fish: Gently add the fish chunks to the pot and cook for about 5-7 minutes, or until the fish is cooked through. Season with salt and pepper.
6. Serve
Plate the Dish: Serve hot, garnished with fresh cilantro.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Add other vegetables like spinach or bell peppers for extra nutrition.
Enjoy your bold and earthy Malaysian Fish Curry with Okra & Tomatoes! 🍛🐟