The steps are about the same as the chicken curry, just a few variation here and there.
Preparation time for fish curry - around 30 minutes
1/4 portion of A1 Mountain Globe Brand Seafood Curry Mix (You can see the drawings of fish and prawn)
100g frozen lady's finger or okra
250g of frozen fish fillet and 150g frozen peeled tiger prawns
1-2 stalks of lemon grass
2 cm fresh ginger
2 tomatoes, quartered
eggplant, cut into long thick strips
150ml assam sauce mixed with water (this bottle from Woh Hup was given by a dear friend Debbie :), just before we left for Sweden)
Oil for frying the premix
- Fry the minced shallot and fresh ginger over medium heat till they are slightly brown. Add in the premix and stir fry for a few seconds till it's fragrant. Be careful not to burn the mix!
- Add in the assam sauce/water mix along with the lime leaves and curry leaves. Bring to a fast boil.
- Add in the lady's fingers, egg plant, tomatoes, prawns and sliced fish fillets.
- Once it boils and the ingredients are about to be done, adjust the taste with salt accordingly if necessary. For me, I like it a bit sourish, so I tend to add in more assam sauce instead. If you like it spicer, you can also add in fresh chili. Serve with pipping hot rice. :)