Fish Curry (Sihat)

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

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

Coconut is replaced with low fat milk.