Nyonya assam coconut cod curry

Name: Nyonya assam coconut cod curry
Ingredients: 3 shallots; 3 garlic cloves; 1 stalk lemongrass, tender inner part; 2–3 cm galangal; 2 fresh red chillies; 2–4 dried red chillies, soaked; 2 cm fresh turmeric; 1 tsp ground turmeric; ½ tsp belacan / shrimp paste; 1 tbsp neutral oil; 200 ml coconut milk; 100–150 ml water or light fish stock; 1–1½ tbsp tamarind paste; 1 tsp palm sugar/brown sugar; 1 tbsp fish sauce; 4–5 okra, halved; 1 tomato, cut into wedges; small aubergine; 1 piece cod in large chunks; lime; coriander; Vietnamese mint/laksa leaf

Ingredients

3 shallots
3 garlic cloves
1 stalk lemongrass, tender inner part
2–3 cm galangal
2 fresh red chillies
2–4 dried red chillies, soaked
2 cm fresh turmeric
1 tsp ground turmeric
½ tsp belacan / shrimp paste
1 tbsp neutral oil
200 ml coconut milk
100–150 ml water or light fish stock
1–1½ tbsp tamarind paste
1 tsp palm sugar/brown sugar
1 tbsp fish sauce
4–5 okra, halved
1 tomato, cut into wedges
small aubergine
1 piece cod in large chunks
lime
coriander
Vietnamese mint/laksa leaf

Method

Blitz or pound shallots, garlic cloves, lemongrass, galangal, fresh red chillies, dried red chillies, fresh turmeric (or ground turmeric), and belacan into a paste.
Heat neutral oil in a pan and add the curry paste.
Add coconut milk, water or light fish stock, tamarind paste, palm sugar, and fish sauce. Simmer to cook the sauce completely.
Add okra, tomato, and optional aubergine to the sauce.
Add cod in large chunks for the final 5–7 minutes at a gentle simmer.
Finish with lime, coriander, and optional Vietnamese mint/laksa leaf.

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