FISH CURRY

                                                              =  FISH CURRY  =


     INGREDIENTS:

                 1 large Fish, (approx. 700g.)

                 thumb sized   fresh turmeric and
                 galangal

                1 stalk lemongrass

                2 tsp shrimp paste 

               4 small red chillies

               3 garlic cloves, chopped finely

               1 1/2 tbs tamarind concentrate

                270ml can coconut milk

                1 tsp sugar

                1 med. onion, cut into four

               5 pcs. cherry tomatoes

               6 pcs. okra/ ladies finger

               3 tbsp. canola oil or any vege. oil

                salt to taste

                fresh coriander for garnish


  HERE'S HOW TO COOK;

 Process onion, garlic, galangal, turmeric, shrimp paste and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste.
        

Heat oil in a wok or large, deep frypan. Add paste, stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind and lemongrass and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add fish,salt and sugar and simmer for 5 minutes or until the fish is just cooked. Adjust seasoning with salt and sugar to taste. 

Serve scattered with chopped coriander,enjoy with white rice or roti!