Fish Curry with Eggplant and Okra

by Edwan S. on Thu, December 10, 2015

This spicy and tart version of fish curry does not use any coconut milk. Instead, the tender eggplants and okra (lady fingers) lend a lovely creaminess to the dish. Delicious with a plate of hot white rice and sambal belachan on the side,

Tart and spicy!

Serves 3 - 4 people

Don't stir a fish curry too much. Fish is tender and easily broken.

This recipe also works a treat with squid or prawns.

Foodster's Verdict

Fish Curry with Eggplant and Okra


  • Preparation
  • Total
    1 onion, thinly sliced
    2 - 3 cloves garlic, crushed
    1 cinnamon stick
    2 - 3 star anise
    2 - 3 cardamom pods
    Handful of curry leaves
    1 inch ginger, sliced
    1 tsp black pepper
    1 tsp mustard seeds
    1/4 cup fish curry powder
    2 tbsp chilli powder
    1/2 tsp coriander powder
    1/2 tsp cumin powder
    2 cups water
    3 - 4 pieces fish steaks such as snapper or garoupa or seabass
    1 big eggplant, sliced
    6 okras
    2 tbsp tamarind juice
    Salt to taste
    Oil for sauteeing

1. In a pot, saute the onion, garlic, cinnamon, star anise, curry leaves, ginger, cardamom, black pepper and mustard seeds until soft and fragrant.

2. Add the spice powders together to the pot. Cook, stirring continously, for 2 - 3 minutes.

3. Pour in the water and bring to a boil. Simmer for 15 minutes, or until slightly reduced.

4. Chuck the fish, eggplant and okra in. Simmer for 20 minutes or until the okra and eggplant is tender.

5. Season with tamarind juice and salt to taste. Serve!



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