Recipe for Indian Fish Curry 
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Yield:
4
Ingredients:
Amount Ingredient
SPICE PASTE ----------------
1 x lemongrass stalk
8 x walnut-size shallots
6 x garlic cloves
2 slc ginger - (quarter-size)
2 x fresh red jalapeno chiles seeded
1/4 cup water
----------------- COOKING ----------------
3 tbl cooking oil
2 tbl curry powder
1 tsp chili garlic sauce
1/2 cup tamarind water
(made by soaking 4 tbspns tamarind pulp
in 1/2 cup hot water for 10 to 15 minutes and extracting the juices)
1 tbl soy sauce
1 tbl oyster-flavored sauce
2 tsp sugar
1/2 tsp black pepper
1 x Asian eggplant cut into 6 slices
6 x okra pods trimmed without
piercing the pods
1 whl fish - (1 1/2 to 2 lbs) cleaned
(such as sea bass or red snapper)
1/2 cup water
Instructions:
Instructions: Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.

Place a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes.

Stir in curry powder, chili garlic sauce, tamarind water, soy sauce, oyster-flavored sauce, sugar, and black pepper. Place eggplant and okra in pan. Lay fish on top of vegetables and add water. Bring to a boil; reduce heat, cover, and simmer for 10 minutes.

Place tomato around fish; cover and simmer until fish just begins to flake, about 20 minutes.

This recipe yields 4 servings.

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