Julie's kari ikan (Malaysian fish curry)

Indulge in this fish curry on a Friday night. Light and fresh, yet rich and spicy, enjoy with a big bowl of steamed rice - ideally using your hands!

Ingredients

• 3 tbsp vegetable oil
• 2 banana shallots , peeled and finely chopped
• 2 garlic cloves , grated
• 2.5 cm piece of ginger , peeled and grated
• 2 medium dried red chillies , rehydrated then finely chopped
• 2 tbsp curry powder (Malaysian fish curry powder or any medium curry powder, plus 1 tsp fenugreek powder)
• 1 tsp ground turmeric
• 1 large tomato , chopped
• 200 ml coconut milk
• 2 tbsp tamarind paste
• 2 lemongrass stalks , bruised
• 2 lime leaves
• 1 aubergine , cut into 3cm chunks
• 5 okra , cut into pieces
• 500 g fish fillets (mackerel, snapper or any firm white fish) , cleaned and cut into 3-4 pieces each
• small handful of coriander and steamed jasmine rice, to serve

Steps

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. 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. 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. 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.