Fish Curry With Tamarind

Ingredients

• 8 cups water
• Salt
• 6 skinless grouper fillets (6 to 7 ounces each)
• 4 ounces pressed tamarind, cut into large chunks
• 4 dried small red chiles, soaked in hot water for 10 minutes and drained
• 4 garlic cloves, thickly sliced
• 2 tablespoons mild curry powder
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1/2 tablespoon belacan, crushed
• 1/4 cup plus 2 tablespoons vegetable oil
• 1/2 teaspoon mustard seeds
• 1 large onion, thinly sliced
• 12 fresh curry leaves
• 1 stalk of fresh lemongrass, bottom 6 inches only, smashed
• One 14.5-ounce can unsweetened coconut milk (1 1/3 cups)
• 1/2 pound okra, stem end trimmed
• 1 Japanese eggplant, cut into 1-inch pieces
• 2 tomatoes, each cut into 6 wedges
• 2 to 3 Thai chiles, halved and seeded
• 1 teaspoon sugar

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