Indian Fish Curry

By á-170456

Ingredients

• SPICE PASTE:
• 1 lemongrass stalk
• 8 walnut-size shallots
• 6 garlic cloves
• 2 slices ginger - (quarter-size)
• 2 fresh red jalapeño chiles seeded
• 1/4 cup water
• COOKING:
• 3 tablespoons cooking oil
• 2 tablespoons curry powder
• 1 teaspoon chili garlic sauce
• 1/2 cup tamarind water (made by soaking 4 tbspns tamarind pulp
• in 1/2 cup hot water for 10 to 15 minutes and extracting the juices)
• 1 tablespoon soy sauce
• 1 tablespoon oyster-flavored sauce
• 2 teaspoons sugar
• 1/2 teaspoon black pepper
• 1 Asian eggplant cut into 6 slices
• 6 okra pods trimmed without
• piercing the pods
• 1 whole fish - (1 1/2 to 2 lbs) cleaned (such as sea bass or red snapper)
• 1/2 cup water
• 1 tomato cut 4 wedges

Preparation

Step 1

Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.

Place a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes.

Stir in curry powder, 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 water. Bring to a boil; reduce heat, cover, and simmer for 10 minutes.

Place tomato around fish; cover and simmer until fish just begins to flake, about 20 minutes.

This recipe yields 4 servings.