Mint Curry Fish

4 pieces fish fillet
4 tbsp oil
2 stalks lemongrass, lightly crushed
3-4 cups water
1 1/4 cup (300ml) coconut milk
2-3 tomatoes, quartered
10 okra (or add eggplant if desired )
1 Stalk mint leaves
Mint leaves for garnish

Blend finely:
120g (4oz) shallots
4 cloves garlic
1 inch ginger or galangal (lengkuas)
2 candlenuts
1/2 tbsp toasted belacan
6- 8 pieces dried chillies that have been soaked until softened
Salt & sugar to taste

Spices:
Curry powder (mixed with 4 tbsp water to form a paste):
2 tbsp ground coriander
1/2 tbsp ground turmeric
1/2 tsp ground cumin

Method

Rub some salt over the fish and set aside for 1/2 hour before rinsing it off. Ensure there is no blood left on the fish as it may cause bitterness in the curry.
In the meantime, heat up 4 tbsp oil in a large pan/pot. Fry the blended ingredients (shallots, garlic etc) for 3-5 minutes. Then add curry powder mixture continue frying for 2 minutes until the chilli split oil into the pan. Add the lemongrass.
Add water, cover and bring to a boil. Simmer for 1/2 hour. Then add coconut milk. Once it starts to simmer, quickly add tomatoes and okra. Simmer for 5 minutes then add in fish fillet. Cover and simmer gently for 10 minutes until the fish is cooked. Turn off the heat and let it sit for 3 minutes so that the oil rises to the top. Dish out
immediately, garnish with mint leaves and serve hot with steamed white rice.