Red Snapper Curry with Veggies for ☝️ usually chinese restaurant uses fish head but because i'm cooking for one, i use fish slice! Curry paste * 1½ tbsp fish curry powder * 1 tsp chilli powder * ¼ tsp turmeric powder * 1 tbsp shallot, minced * 2 cloves garlic, minced * 1 tsp minced ginger * 1 stalk curry leaves * ½ stalk lemongrass, bruised for vegetables, i used my fav eggplant, cabbage, okra and tomatoes ++ taupok! Gravy * 200ml water * 1 small tsp tamarind paste * 80ml coconut milk * ¼–½ tsp salt, to taste * ½ tsp sugar 1. Gently season the snapper with ¼ tsp salt. Set aside while preparing the curry 2. Combine the curry paste ingredients 3. Heat the oil in a small pot over medium-low heat. Sauté the lemongrass with curry paste 4. Add the curry leave and fry over low-medium heat until aromatic and slightly darker. 5. Pour in 200ml water and the tamarind mixture. Add the eggplant, add okra and tomato. Season with ¼ tsp salt and the sugar. 6. Gently simmer for 6-8 minutes. Add coconut milk, mix 7. Add the snapper and taupok. Spoon some curry over the top, cover and simmer gently for 4-6 minutes, depending on its thickness. Serve with hot rice 🤤🤤🤤 #chinese #curry #vegetables - @chellemakesfood