This was spicy and delicious! My first Malaysian curry. I followed the recipe almost exactly except I didn't notice that it called for "fish" curry powder when I made my shopping list but I managed to find a recipe for Malaysian fish curry powder on the Internet. I also followed Fuji's suggestion that I make it to taste and did not add the whole amount of tamarind water thinking it might be too sour for my taste. I added two small cubes of palm sugar that gave it all a nice balance. Mahalo!
A very good fish curry, in fact, DH says this is one of the best he has had, and we have tried quite a few! Spicy and fragrant, lots of sauce, which he likes. I used the green bean option, and when it was nearly ready, I added a good handful of fresh, finely chopped spinach, since I was in the middle of cleaning and preparing it for the freezer! I served this on steamed rice, which absorbs the sauce nicely. Thanks for an excellent recipe, Fuji!
Very fragrant and easy...my mom liked it so much, she's keeping the leftovers and taking it to work tomorrow! I served this with coconut rice i.e using coconut milk in my rice cooker instead of water, because I had so much leftover coconut milk, and the rice was subtly flavoured and scented.