Sempoi Fish Curry - My family's tradition

i didn't have ocra / brinjal yesterday :) so its just fish & tomatoes

It wouldn't be my family (mama's side) if there's no curry fish curry dish at least 3-4 times a week ;). This recipe is what have been passed down to me by granma, mama, aunts & it may differ from others but its simple & yummy. Great with rice, bread, roti canai even noodles (my dad's way of eating :))

(Estimated amount for 6 people)
I used Red Snapper (Ikan Merah) Fish Wings for this recipe, please feel free to use any other fish of your choice

2 fish wings (halved so I got 4 pieces)
1/4 cup oil
 3-4 shallots
2 cloves garlic
5 whole black pepper
2 tablespoon mixed spices (mustard seed, fenugreek seed, cumin seed)
10 curry leaves
3-4 tablespoon fish / seafood curry powder mixed with 2-3 tablespoon water to make thick paste
2 large tomatoes, cut into wedges
1/3 cup tamarind juice (1 tablespoon tamarind pulp mixed with 1/3 cup water)
1/4 cup thick coconut milk / cream (optional)

1 cup water

5 lady finger / ocra or small brinjal, cut into 3-4
salt & sugar to taste

- roughly pound/ crush shallots, garlic & black pepper 
- heat oil in a large pot, saute the above mix till lightly browned
- add mixed spices then add curry paste, stir till well combined allowing the paste to be fried about 1 minute
- add curry leaves & tomatoes, continue stirring till oil is infused in the curry paste
- add tamarind juice & stir till bubbling 
- add fish and mix well with the paste, close pot with lid & leave for about 5 minutes
- turn fish, carefully not to break the flesh, re-close pot and leave for another 5 minutes
- add water, might not use all depending on how thick you want the broth to be
- add ocra or brinjal
- season with salt & sugar to taste
- once simmering, if you want thicker curry broth, add coconut milk / cream .. i opt this yesterday coz my broth was already thick
- if add coconut milk / cream just cook for about 1-2 minutes then remove from heat
- serves with rice / bread 


Happy trying ... :)