Recipe courtesy of The Blue Ginger Restaurant

Ingredients:

• 10 tbsp oil
• 8 shallots peeled and sliced thinly
• 2 onions, thickly sliced
• 100g fish curry powder, add 12tbsp of water and mix into a paste
• 1/2 coconut, grated add 450ml water & squeeze for coconut milk
• 2 tbsp tamarind (assam), add 250ml (10oz) water, strain and use liquid only
• 1 fish head or fillet of mackerel fish
• 300g eggplant, quartered lengthwise
• 300g lady fingers, halved
• 3 tomatoes, quartered
• 10 red chillies, sliced lengthwise
• 3 tamarind slices
• 1 tsp salt
• 1 tsp sugar

Method:

• Heat a frying pan over high heat until hot.
• Add oil and stir-fry the shallots and onions. Add the curry paste and fry till the oil seeps out.
• Add 2 tbsp of coconut milk and some tamarind water and fry till fragrant.
• Lower the heat to low and add remaining ingredients and tamarind water. Cook for about 10 minutes with the lid partially covered.
• Add the remaining coconut milk and simmer for another 3 minutes.
• Add salt and sugar to taste and turn off heat.
• Serve with steaming hot rice.