Malaysian Fish Curry with Okra and Eggplant

Place the prepared shallots, garlic, sliced ginger, lemongrass, soaked drained dried chilies, fresh red chilies, toasted shrimp paste, and 50 ml water into a food processor. Puree for 2 to 3 minutes until an exceptionally smooth and cohesive paste forms, scraping down the bowl walls halfway through.

In a small bowl, mix the Malaysian fish curry powder with 40 ml warm water until a smooth, spreadable slurry forms without dry flour pockets.

Combine 30 g tamarind paste with 150 ml warm water in a small bowl, mash the pulp thoroughly with your fingers to extract the tart juice, then pour the mixture through a fine-mesh strainer into a clean cup and discard the extracted solids.

Heat the peanut oil in a Dutch oven over medium heat at 160°C (320°F). Add the blended aromatic paste and stripped curry leaves, stirring continuously with a wooden spoon for 8 to 10 minutes until the water evaporates and red-tinted oil beads visibly separate across the surface.

Add the hydrated curry powder slurry to the Dutch oven and sauté over medium-low heat at 140°C (284°F) for 3 minutes, stirring continuously to incorporate with the caramelized paste until glistening oil bubbles surface once more.

Pour the strained tamarind extract and the remaining 350 ml water into the Dutch oven. Stir with the wooden spoon to dissolve all browned bits from the pan bottom and bring the liquid to a rolling boil over high heat at 100°C (212°F).

Reduce the heat to medium-low at 90°C (194°F), add the eggplant batons and whole trimmed okra, and simmer uncovered for 5 minutes until vegetables begin to turn tender but retain firm structure.

Pour in the coconut milk, shaved palm sugar, and fine sea salt, stirring gently with the wooden spoon to integrate the coconut fats smoothly into the red gravy without causing curdling.

Gently lay the red snapper steaks and quartered tomatoes into the simmering gravy in a single layer. Simmer gently uncovered over low heat at 85°C (185°F) for 6 to 8 minutes, spooning hot gravy over the fish cutlets without stirring to avoid breaking the delicate seafood.

Insert an instant-read food thermometer into the thickest part of the fish cutlets away from bone. Verify that the core internal temperature reaches a minimum of 63°C (145°F) and the flesh separates cleanly when pressed with a fork.

Remove the Dutch oven from the heat source and allow the curry to rest uncovered for 5 minutes so the seasonings equalize and fish juices settle before ladling into wide serving bowls.