Directions

To Cook

1. In a pot, heat oil and saute (Part A) until fragrant. Add in Spice Paste, stir to mix well.
2. Add in tamarind mixture and coconut milk, bring to boil.
3. Add in the fish cutlets, ladies fingers and wedged tomato, cook for 5-10 mins over medium heat.
4. Season with salt and sugar, taste and adjust accordingly.
5. Dish out and serve your Malaysian Indian Fish Curry in style!