Singapore Fish Curry

Singapore Fish Curry

Sometime I really wonder why I'm not prepare fish as before.When it comes to fish I always remembers "Muthu Curry Restaurant " in Singapore where they sell the best Fish Head Curry.Normally the curry is brought in-front of you still bubbling away in the large clay pot .Fish head curry is a spicy curried dish made using a fish's head. The dish is peculiar to Singapore, mixing the spices of a typical South Indian fish curry with the fish head, a delicacy amongst the Chinese.Since my hubby is not fond of fish head-I'm just preparing the curry with cat-fish cubes instead.

Ingredients
Serving Size:4

1lb cat-fish cubes or red snapper
1/2 cup okra
2 eggplants
1tsp cumin seeds
1/2tsp fenugreek seeds
5 green chillies halved lengthwise
few sprig of curry leaves
1 cup shallots halved
10 cloves of garlic crushed
1tsp thinly sliced ginger
3 tomatoes cubed
1tbsp tomato paste
2tbsp tamarind pulp
1 cup coconut milk
1/2tsp turmeric powder
1tsp chilli powder
2tbsp fish curry masala
salt to taste
Preparation Methods:

Cut okra and eggplants into 5 cm (2 in) lengths. Soak tamarind in 2 cups hot water for 10 minutes, squeeze to dissolve pulp, strain.Heat oil and fry eggplant and okra about 3 minutes, remove from oil. Add fenugreek and mustard seeds, fry until mustard seeds pop. Add chillies, curry leaves, onion, garlic and ginger and lower heat. Fry until soft and golden. Add all spices and fry, stirring, for 1 minute. Stir in tamarind liquid, tomato paste and tomatoes. Bring to the boil, add coconut milk and salt. Add fish cubes and vegetables and simmer uncovered until cooked. Garnish with chopped coriander leaves.Serve with steamed white rice.