Fish Curry

• Many Indian fish curry include eggplant and okra, vegetables which seem to have a particular affinity with spices and fish.

Ingredients:
¾ cup (180ml) oil
½ teaspoon fenugreek seeds
3 pieces of cinnamon stick, each ¾ in (4cm) long
5 cardamom pods, bruised
7 dried chilies, left whole
9 shallots, sliced
4 large onions, sliced
8 cloves garlic, sliced
1 in (2 ½ cm) ginger, sliced
10 tablespoons fish curry powder
1 tablespoon chili powder
1 ½ teaspoons turmeric powder
½ cup (150g) tamarind pulp
6 cups (2 ½ liters) water
2 small okra (ladies fingers) stalks and tips discarded
1 large tomato, cut into 6 wedges
2 springs curry leaves
Oil for frying
6 fish fillets, 8oz (250g) each, seasoned with salt and turmeric powder
3 tablespoons sugar
3 teaspoons salt

1. Heat oil in a saucepan, and fry fenugreek, cinnamon and cardamom for 2 minutes, Add dried chilies, shallots, onions, garlic and ginger and fry for about 10 minutes, until golden brown and fragrant. Add the curry, chili, and turmeric powders and continue to stir fry about 3 minutes, until the oil separates from the mixture.
2. Add 1 cup (250ml) of the water to the tamarind, squeeze and strain to obtain the juice. Stir into the saucepan and add the remaining water. Bring to a boil and add the deep-fried eggplants, okra, tomato and the curry leaves. Bring to a boil and simmer for 10 minutes.
3. Heat oil and quickly deep fry the fish until golden. Drain, then add to the curry and simmer for 5 minutes. Add sugar and salt and serve immediately.

P/S: The curry sauce and vegetables can be cooked in advance and the fish set aside. Combine the two and simmer just before serving. Substitute regular curry powder if fish curry powder is unavailable.