Indian Fish Curry
By: Anonymous
Published: Saturday, December 5, 2009 - 10:30pm

Ingredients




1 lemongrass stalk
8 walnut-size shallots
6 garlic cloves
2 slc ginger - (quarter-size)
2 fresh red jalapeno chiles seeded
1/4 cup water
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
cup in ½  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 whl 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

1 Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth. 2 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. 3 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. 4 Place tomato around fish; cover and simmer until fish just begins to flake, about 20 minutes. 5 This recipe yields 4 servings.