Julie's kari ikan (Malaysian fish curry)

• vegetable oil↗3 tbsp tbsp
• banana shallots↗2

  peeled and finely chopped

• garlic cloves↗2

  grated

• ginger↗2.5cm piece of cm

  peeled and grated

• dry red chillies↗2 medium

  rehydrated then finely chopped

• curry powder↗2 tbsp tbsp

  (Malaysian fish curry powder or any medium curry powder, plus 1 tsp fenugreek powder)

• ground turmeric↗1 tsp tsp
• tomato↗1 large

  chopped

• coconut milk↗200ml ml
• tamarind paste2 tbsp tbsp
• lemongrass stalks2

  bruised

• lime leaves2
• aubergine↗1

  cut into 3cm chunks

• okra5

  cut into pieces

• fish fillets (mackerel, snapper or any firm white fish)500g g

  cleaned and cut into 3-4 pieces each

• coriandersmall handful of

  and steamed jasmine rice, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large, deep frying pan or flameproof casserole dish over medium heat and fry the shallots until translucent, about 3-4 mins. Add the garlic, ginger and chilli, and fry for another 2-3 mins until fragrant and lightly browned.

2. 2

   Stir in the curry powder and turmeric. Cook for about 1 min, stirring continuously to prevent the spices from burning. Add the tomato and cook until softened, about 2-3 mins.

3. 3

   Pour in the coconut milk and 200ml water, stirring to combine. Add the tamarind paste, lemongrass and lime leaves, and bring to a simmer. Add the aubergine and okra, and continue to simmer for about 20 mins until the vegetables are tender, adding a splash of water if the curry sauce has reduced.

4. 4

   Reduce the heat and gently lower in the fish pieces. Cover and simmer for 5-10 mins, or until the fish is cooked through and flakes easily when gently pressed with a fork. Season with salt to taste. Remove the lemongrass stalks and lime leaves, then garnish with the coriander and serve hot with steamed rice.