Fish curry with okra

Ingredients:

• 1/4 cup vegetable oil
• 0.5 tsp brown mustard seeds
• 2 onions, thinly sliced
• 1 tbsp. grated fresh ginger
• 4 cloves garlic, grated
• 1/4 cup unsweetened coconut flakes
• 1 teaspoon ground coriander
• 1 tsp ground Kashmiri pepper or hot paprika
• 0.5 tsp ground turmeric
• 3 small plum tomatoes, diced
• 900 g monkfish fillet, cut into 5 cm pieces.
• 12 okra pods, halved
• Cooked basmati rice, for serving
• Chopped fresh cilantro, for serving

Preparation:

1. Heat vegetable oil in a large wok over medium-high heat. Add mustard seeds and cook until popped, 10 seconds.
2. Add the onion and 1/2 teaspoon salt and cook, stirring, until the onion is darkened and softened, 8 to 10 minutes. Add the ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the coconut, coriander, chili powder, and turmeric; cook, stirring and scraping up any browned bits, about 30 seconds.
3. Add the tomatoes to the pan. Cook, stirring, until softened, 4-5 minutes. Season the fish with salt and black pepper. Add the okra to the pan, stir in 1 1/4 cups of water, and bring to a boil over medium heat.
4. Cover and simmer over low heat until the fish is cooked through and the curry has thickened, 13-15 minutes; season with salt to taste. Serve with rice, garnished with fresh cilantro.
   
   Note
   
   The longer and more slowly the onions caramelize, the richer the curry flavor. Take your time with this step!