Method

1. In a pot, heat up the oil and stir fry the curry leaves.
2. Use rubber spatula to scrap off all the bumbu and stir fry it until fragrant.
3. Add the tomatoes, the ladies fingers and the brinjal pieces.
4. Then add the tomato sauce from the mackerel can, the tamarind juice and half of the coconut cream and season to taste.
5. For a rich curry, allow the gravy to thicken.
6. Then add the mackerel and the balance of coconut cream to keep the coconut aroma.
7. Let it simmer for another 2 – 3 minutes and stir it gently so you do not break the fishes.
8. Garnish with slice chillies to give a nice colour combination and serve it with warm rice.