Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients
| 4 tbsp | vegetable oil |
|---|---|
| 1½ tbsp | mixed halba |
| 2 sprigs | curry leaf |
| 2 | Bombay onions, finely chopped |
| 2 cloves | garlic, chopped |
| 3 tbsp | fish curry powder + 2 tbsp water (to make a paste) |
| 1½ - 2 cup | water |
| 1 packet | MUSHROOM Curry Fish Ball |
| 5 | okras |
| 3 | medium ripe tomatoes, quartered |
| 100 ml | coconut milk |
| Salt to taste |
Method
- Heat the oil in a pot and add in the mixed halba and curry leaves. Sauté on low heat for a couple of minutes.
- Add in the onions and garlic and cook until softened.
- Add the fish curry paste and sauté until the mixture is fragrant and the oil splits.
- Pour in the water, potatoes and let it simmer for 10 minutes until the potatoes have soften.
- Add the MUSHROOM Curry Fish Ball, okras and tomatoes, simmering for another 10 minutes.
- Mix in the coconut milk once the okras have softened. Serve on a bed of hot rice with some stir-fried vegetables.
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