One of my family's favourite Malaysian dish. It's usually cooked with a fish head, and the English name for it is spicy and sour fish head curry. Here I used blue eye cod belly instead. It has fish belly, egg-plants, okra aka lady's fingers, tomato, coconut milk, curry powder for sea food, dried tamarind slices, lemon grass, galangal, ground chilli and curry leaves. It is has a hot, sour, savory and sweet taste. It goes very well with plain cooked rice.
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