Mackerel Fish Curry (Kari Ikan Kembong)

Ingredients:
600g mackerel ('ikan kembong') ? cleaned
3 tbsp oil
200g lady’s fingers
1 eggplant, quartered
2 tomatoes, quartered
2 green chillies, seeded and halved

Grind:
8 shallots
2 cloves garlic
1 1/4cm (1/2in) ginger
10 dried chillies, soaked
2 fresh red chillies, seeded
1 tsp fennel ('jintan manis')
1 tsp mustard seeds ('biji sawi')
1 stalk curry leaves
2 stalks lemon grass, bruised
1 tbsp tamarind paste ('assam jawa') mixed with 1/2 cup water

Seasoning:
1 tsp Maggi ikan bilis granules
1 tsp sugar
Salt to taste
1/2 coconut, grated (for 1 1/2 cups coconut milk)

Method:
1)Season fish with salt and pepper and leave aside for 10 to 15 minutes. 2)Fry fish in hot oil for one to two minutes on both sides.Heat oil and saute fennel, mustard seeds, curry leaves and lemon grass until fragrant.
3)Add ground ingredients and fry until fragrant and oil separates. Pour in tamarind juice and coconut milk. Bring to a slow boil.
4)Add eggplant, lady’s fingers and green chillies; simmer for five to 10 minutes.Put in tomatoes and fish and cook for five minutes.
5)Add seasoning and bring to a slow boil for one to two minutes or until oil comes to the surface.Dish out and serve with white rice.