Fish Curry (serves 5)
Recipe by Nutritional Society of Malaysia

Ingredients
500 g (5 medium size pcs) tenggiri/kurau fish
60 g (2 tbsps) fish curry powder, mixed with a little water
10 g (1/2 tsp) mustard seeds
10 g (2 tsps) fenugreek seeds
10 g (1 stalk) curry leaf
15 g (1 1/2 tbsps) vegetable oil
50 ml (1/4 cup) low fat milk
100 g (1) tomato, sliced into 6 pieces
70 g (5) lady's fingers, sliced into 2 inch length
salt to taste
blended
10 g (7 cm) ginger
40 g (8 pips) garlic
60 g (6) shallots
mixed
30 g (1 tbsp) tamarind
50 ml (1/4 cup) hot water

Method
Heat oil.
Saute mustard and fenugreek seeds. Add curry leaf and blended paste. Fry until golden and fragrant.
Add curry powder mixture and stir fry until crisp.
Stir in tamarind juice and salt. Bring to boil.
Add fish and lady's fingers. Allow to cook.
Add tomato and cook for 5 minutes.
Stir in low fat milk, and bring boil for 1 minute.
This dish can be served with rice or bread.