Tamarind Fish Curry & Rice

Instructions

1. Prepare Aromatics

   4 min hands-on

   • Mince the garlic and ginger finely.
   • Slice the shallots into thin rings.

2. Prep the Vegetables

   2 min hands-on

   • Trim the ends of the okra and leave them whole.
   • Halve the tomatoes.

3. Wash the Rice

   2 min hands-on

   • Rinse the rice under cold water until the water runs clear.
   • Drain thoroughly.

4. Cook the Rice

   3 min hands-on17 min waiting

   • Transfer the rinsed rice to a large saucepan and add water at a 2:1 water to rice ratio.
   • Bring to a boil over medium-high heat, then reduce to low.
   • Cover and cook for 12 minutes without lifting the lid.
   • Turn off the heat and let rest, covered, for 5 minutes.

5. Prepare Curry Base

   2 min hands-on

   • Heat olive oil in a wok over medium heat until shimmering.
   • Add garlic, ginger, and shallots. Sauté for 2–3 minutes until aromatic.

6. Build Curry Sauce

   2 min hands-on

   • Sprinkle curry powder into the wok and stir for 1 minute.
   • Add tamarind, brown sugar, and oyster sauce. Stir to combine.
   • Pour in water and bring to a gentle boil.

7. Cook the Fish

   1 min hands-on6 min waiting

   • Lay the fish fillets into the simmering curry broth.
   • Reduce heat to low and poach for 6 minutes until the fish flakes easily.

8. Add Vegetables and Lime

   2 min hands-on6 min waiting

   • Stir in okra and tomatoes. Cover and simmer for 6 minutes.
   • Squeeze in lime juice and stir. Adjust seasoning with salt or more lime juice if needed.

9. Serve

   3 min hands-on

   • Fluff the cooked rice with a fork and divide among bowls.
   • Transfer fish fillets onto the rice and ladle broth over the top.
   • Garnish with fresh coriander leaves.
   • Cooking tips:
   • For a silkier texture, ensure the simmer remains gentle.
   • If the curry broth feels too thick, add a splash of water.
   • To enhance umami flavor, add a small splash of fish sauce toward the end.