Okra & Fish Curry Recipe
 
Save this recipe for a weekend, as it will take you the best part of an hour to chop and grind and roast and cook. If you don't want to make quite as much curry, you can (as I have done previously) take the curry paste all the way until the end of step 4, remove half and freeze it in an air tight container for another time.
Ingredients
  • 1tbsp coriander seeds
  • 1tbsp cumin seeds
  • 6-7 cloves
  • 5-6 small dried chillis
  • 1 tsp tumeric
  • ¼ tsp dried chilli powder
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2tbsp vegetable oil
  • 1 star anise
  • 1 cinnamon stick
  • ½C water
  • 275ml tin of coconut milk (I used light as that's what we have in the pantry)
  • 300g okra
  • 350g white fish (I've used Basa and Ling with equal success)
How to make it
  1. Pull out a spice grinder (you can also do this in a mortar and pestle, though it will take longer). Add the coriander seed, cumin seed, cloves, chilli, chilli powder and tumeric to the grinder and whizz until it is a fine powder.
  2. Tip the spices into the base of a large pot and heat, stirring occasionally, until you can smell the oils being released from the spices and your eyes start to sting a little.
  3. Add the onion, garlic and oil at this point and lower the heat. Stir to cook the onion and garlic so they release their juices. You will have a dry, slightly clumpy paste of spice covered onion at the end of this step. it will smell amazing.
  4. Tip the water in and stir to form a paste. (If you are halving the recipe, stop here and remove half to freeze).
  5. Immediately add the star anise, cinnamon stick and coconut milk, ensuring the heat is on low. Taste it at this point and add between ¼ to ½tsp salt, depending on how you like it. You'll notice that as you add the salt, the gravy goes from sweet and spicy to more savoury.
  6. To prepare the okra, cut off the hat at the top and the tip at the end. Cut larger pieces in half. To prepare the fish, remove any large bones and cut into 2-3cm cubes.
  7. Add the fish and the okra to the gravy and stir well to combine, pop the lid on and cook for about 7 minutes. Check that the fish is cooked through, if not, continue cooking until it is. Serve hot.
Recipe by onebitemore at https://onebitemore.com/2012/05/fish-okra-curry-from-scratch/