One of teh staple dish we cook here in Malaysia. Chris's mom taught me how to make it a few weeks back and now i can do it pretty well... ^_^

Malaysia Mackerel Fish Curry ('Kari Ikan Kembong')

Mackerel Fish Curry

Ingredients:
600g mackerel ('ikan kembong') — cleaned
3 tbsp oil
200g lady's fingers ('bendi', 'okra')
1 egg plant — quartered
2 tomatoes — quartered
2 green chillies — seeded and halved

Ground ingredients:
8 shallots (or 4 small Spanish onions)
2 cloves garlic
1 1/4cm (1/2in) fresh young ginger
10 dried chillies — soaked
2 fresh red chillies — seeded
1 tsp fennel ('jintan manis')
1 tsp mustard seeds ('biji sawi')
1 stalk curry leaves (fresh ones preferred)
2 stalks lemon grass — bruised
1 tbsp tamarind paste ('assam jawa') mixed with 1/2 cup water (or use lemon juice to taste)

Seasoning:
1 tsp Maggi ikan bilis (or other fish)granules
1 tsp sugar
Salt to taste
1/2 coconut — grated (for 1 1/2 cups coconut milk) or just use the can ones

Method:
SEASON fish with salt and pepper and leave aside for 10 to 15 minutes. Fry fish in hot oil for 1 to 2 minutes on both sides.

Heat oil and saute fennel, mustard seeds, curry leaves and lemon grass until fragrant. Add ground ingredients and fry until fragrant and oil separates. Pour in tamarind juice and coconut milk. Bring to a slow boil. Add eggplant, lady's fingers and green chillies; simmer for 5 to 10 minutes.

Put in tomatoes and fish and cook for 5 minutes. Add seasoning and bring to a slow boil for 1 to 2 minutes or until oil comes to the surface.

Dish out and serve with white rice.