Singaporean Fish Curry with Okra

Ingredients

• 12 oz firm white fish fillets, cut into large pieces
• 8 oz okra, trimmed
• 1 can coconut milk
• 3 tbsp tamarind paste
• 3 tbsp neutral oil
• 1 large onion, sliced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp fish curry powder or mild curry powder
• 1 tsp ground turmeric
• 12 curry leaves
• 2 tomatoes, cut into wedges
• 1 1/2 cups cooked rice, for serving
• 2 limes, cut into wedges
• Salt

Steps

1. Trim the okra by cutting off the stem cone without breaching the seed chamber. Slicing into the pod releases the mucilage that makes okra ropey.
2. Mix the curry powder and turmeric with 3 tablespoons of water into a paste.
3. Heat the oil in a wide pot over medium heat and cook the onion for 8 minutes until golden, then add the garlic, ginger, and curry leaves for 30 seconds, standing back as the leaves spit.
4. Add the spice paste and fry for 3 to 4 minutes, stirring constantly, until it darkens and the oil separates around it. This frying is what removes the raw, dusty taste of curry powder.
5. Add the tamarind, the tomatoes, and 1 cup water and simmer for 8 minutes.
6. Add the okra and simmer for 8 minutes, without stirring much, until tender but still holding its shape.
7. Pour in the coconut milk and bring back to the barest simmer, never a rolling boil, or it will split into oil and curds.
8. Slide in the fish and poach for 6 to 8 minutes without stirring, until opaque and flaking at 145F (63C). Season with salt and serve over rice with lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.