Fish Tail Curry Okra

You could make curry from fresh ingredients, curry powder, grind some chilies, garlic, onions and all sorts of spices, but if you choose to take the shortcut like me, just get a prepack curry paste. I got this from Cosway retail, brand Deli Chef, Fish curry paste. (Recently I saw the packaging name been rename to brand Mildura but still same fish image)

Taupok is deep fried tofu or deep fried bean curd. I bought the rectangle shape and cut into half. I prefer to cut it up as I do not want the curry sauce to be squeezed out and splash all over my face or my shirt or getting into someone’s eye. Be really careful while you have this especially if you are wearing a white shirt, unless you are in the mood to change your shirt to some red polka dots design.

Vegetable here would be Okra aka ladies finger.

Why do we add squeeze lemon juice? To remove some slimy texture from the ladies finger, else the whole pot would be super slimy.

You can add milk in replace of Santan (coconut milk)

Add taupok first because texture is harder and tough, it takes longer time to be soft.

Ingredients

1 Fish tail, 1 prepack curry paste

6 shallots, 3 cloves garlic

6 Taupok (fried tofu), ladies finger

¼ cup milk, 1 lemon

Prepare & cook

Chop your shallots and garlics

Cut ladies finger, rinse them

Press half lemon into the ladies finger

Fry 6 shallots, 3 cloves garlic

Cook curry paste add ¼ cup water

Add taupok

After 5 minutes add fish to cook for 10 minutes

Add ladies finger, add half lemon,

Add milk

Stir up simmer for 5-7minutes

Ready to serve

Please prepare 2 bowls of white rice to enjoy the curry sauce!