Malaysian Fish Curry

INGREDIENTS :

1½ lb of your favorite fresh fish - cut into steaks, fillets, large cubes, kept whole - if you wish for small size fish
4 tbsp Malaysian fish curry powder
1-2 tbsp chili powder, or to taste
2 tbsp cooking oil
2 med onions [1 finely minced and 1 cut into thick slices]
3-4 tbsp tomato paste or one large ripe tomato, diced
4 cloves garlic, finely minced
½ cup coconut milk
1-1½ cups water
2 assam gelugor [tamarind skins] [Substitute: juice of half a lemon]
1½-2 cups of your favorite vegetable for fish curry - brinjals [Japanese eggplant] cut into 1½ inch pieces or small whole okra [ladies fingers]
1 tsp sugar

To Prepare :

In a small bowl, combine curry powder and chili powder, add a few tbsp of water and mix into a thick paste
In a wok or pot, heat ghee or vegetable oil on high, stir-fry minced onion until lightly browned, add garlic and stir-fry for a few seconds
Add curry paste, reduce heat to low, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
Add tomato paste or diced tomato, coconut milk, water, sugar and season with salt , bring to a slow boil
Add brinjals, potatoes or okra, simmer until vegetables are par cooked
Add fish and sliced onions, cover and simmer gently
When fish is just done, remove promptly from heat, let stand for 15 mins [for flavors to meld]
Serve with bread, roti or steamed rice