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