• fish cutlets or ikan kembong....
• 1 brown onion
• 3 cloves of garlic
• tamarind juice
• 1/4 cup fish curry powder
• 1tablespoon cumin
• 1/2 teaspoon black mustard seeds
• some curry leaves
• ladies fingers
• coconut milk

Blend the onion and garlic. ground the cumin. With 2 tablespoon of canola oil, saute the grounded cumin and blended onion/garlic until golden brown. Add curry leaves and the black mustard seeds. Stir then add curry paste with tamarind juice. Cook until the mixture thickened. Add vegetables. Add fish last and coconut milk....season with salt and leave it to boil...turn off the heat.