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  • Indian Fish Curry

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    Indian Fish Curry
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x lemongrass stalk
    • 8 x walnut-size shallots
    • 6 x garlic cloves
    • 2 slc ginger - (quarter-size)
    • 2 x fresh red jalapeno chiles seeded
    • 1/4 c. water
    • 3 Tbsp. veg. oil
    • 2 Tbsp. curry pwdr
    • 1 tsp chili garlic sauce
    • 1/2 c. tamarind water (made by soaking 4 tbspns tamarind pulp in 1/2 c. warm water for 10 to 15 min and extracting the juices)
    • 1 Tbsp. soy sauce
    • 1 Tbsp. oyster-flavored sauce
    • 2 tsp sugar
    • 1/2 tsp black pepper
    • 1 x Asian eggplant cut into 6 slices
    • 6 x okra pods trimmed without piercing the pods
    • 1 whl fish - (1 1/2 to 2 lbs) cleaned (such as sea bass or possibly red snapper)
    • 1/2 c. water
    • 1 x tomato cut 4 wedges

    Directions

    1. Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process till smooth.
    2. Place a wok over medium-low heat till warm. Add in oil, swirling to coat sides. Add in spice paste and cook, stirring, till fragrant, 6 to 8 min.
    3. Stir in curry pwdr, 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 in water. Bring to a boil; reduce heat, cover, and simmer for 10 min.
    4. Place tomato around fish; cover and simmer till fish just begins to flake, about 20 min.
    5. This recipe yields 4 servings.

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