Assam fish curry

Description:
I must give the credits of my curry fish recipe to Makan Time website (there are other good recipes of local dishes to be found here as well). Click on the “Mom’s recipes” link on the left side menu bar and choose the recipe for “Fish head Curry”.

I make this curry in different varieties, based on what’s available in fridge and my mood of the day. (I vary the veggies - like no lady fingers, but changed to beans and cabbage - and fish, instead of fish head, I sometimes use prawns, squid, or a piece of fish).

Ingredients:
1 Brinjal
Lady fingers
(Green beans)
Tomatoes
Red chillies
Curry leaves
Curry powder
Coconut milk
Tamarind juice
Garlic
2 small red onions
Turmeric powder (or fresh turmeric)
Chili powder
Lemon grass
Fresh Ginger
Gelangal
Piece of fresh fish (fish should be sturdy enough to cook for a while)


Directions:
1. Ground onions, garlic, ginger and red chillies.
Crush lemon grass.
Prepare coconut milk and tamarind juice.
Clean and cut the veggies into bite sized pieces, quarter tomatoes.

2. Heat oil and fry grounded onion, garlic, ginger, red chillies till fragrant.
Add in lemon grass, curry powder, curry leaves and chili powder, fry briefly. Take care not to burn the ingredients (really fry just for half a minute).

3. Add in tamarind juice, the coconut milk, make it into a smooth substance, add some water if necessary. Then add the beans, brinjal, cabbage, some salt and let it cook for a while. When half cooked, add in fish, tomatoes and let cook till the fish is ready. When it's cooked, remove from heat before it starts to boil.