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Ingredients:
4 tbsp vegetable oil
2 sprigs curry leaves (fresh)
2 cinnamon sticks
3 star anise
500ml (2 cups) vegetable stock (or chicken stock)
2 tsp tamarind concentrate (diluted with 2 tbsp water)
4 kaffir lime leaves
3 slices galangal (fresh)
500ml (2 cups) coconut milk
900g (2 lb) firm white fish (skinned)
4 cubes of fried (spongy) tofu puffs (cut in halves)
200g (2 cups) cooked long beans (snake beans or French beans)
6 okra, sliced into rings
2 tomatoes (chopped)
1 tsp sea salt
1 tsp sugar
½ tsp white pepper
Method:
Mix the chilli powder, paprika, coriander powder, cumin powder and turmeric with about 1/3 cup water until you have a smooth, then set aside.
Using a food processor or stick blender, blend together the onion, garlic, ginger, lemongrass and shrimp paste to a smooth paste then set aside.
Heat the oil in a wok or large saucepan over a moderate heat until hot. Add the curry leaves and let them splutter briefly before adding the curry paste. Cook this gently for about 4-5 minutes (be careful to not have the pan too hot as you'll burn the spices).
Now add the onion paste and stir well to combine. Stir in the cinnamon and star anise. Cook this mixture gently for another 5 minutes. By then end you should have a nice separation of oil around the paste. Pour in the stock, tamarind, lime leaves, galangal and lemongrass stalks and bring to a simmer. Gently simmer the sauce for 10 minutes.
Pour in the coconut milk and stir well to combine before gently sliding in the fish, followed by the tofu. Allow the mixture to cook for 4-5 minutes, until the fish is cooked through.
Take off the heat and carefully stir in the beans and tomatoes. Serve hot accompanied by jasmine rice and/or Malaysian rotis.
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