Begin by preparing the fish. Rinse the fillets under cold water and pat dry with a paper towel. Cut into portions if necessary, ensuring they are uniform in size for even cooking. Marinate the fish with a pinch of salt and turmeric powder for 15 minutes to enhance flavour and reduce the fishy aroma.

In a small bowl, mix the curry powder with 2 tablespoons of water to form a smooth paste. This prevents clumps and allows the spices to release their aroma evenly during cooking. Set aside.

Heat the cooking oil in a large pan or wok over medium heat. Add the sliced onion, garlic, and ginger, sautéing until fragrant and the onion turns golden brown. Add the bruised lemongrass and chili paste, stirring continuously for 1-2 minutes to release the spices’ full flavour.

Reduce the heat slightly and stir in the curry paste and turmeric powder. Cook for another 2-3 minutes, ensuring the mixture does not burn. Add a splash of water if the paste begins to stick.

Pour in the coconut milk and water (or fish stock), stirring well to combine. Bring the mixture to a gentle simmer. Add the tamarind juice, adjusting the amount based on your preference for tanginess. Let the curry base cook for 5-7 minutes to develop a rich and balanced flavour.

Gently add the fish pieces to the curry, ensuring they are submerged in the liquid. Simmer on low heat for 8-10 minutes, turning the fish pieces carefully halfway through to prevent them from breaking. Avoid stirring vigorously at this stage.

Add the okra pods and tomatoes to the curry during the last 5 minutes of cooking. Taste and adjust the seasoning with salt and a pinch of sugar if needed. The curry should have a harmonious balance of tangy, creamy, and spicy flavours.

Serve the Gulai Ikan hot with steamed jasmine rice or roti. Garnish with fresh cilantro leaves and a wedge of lime for added freshness. For an authentic touch, accompany the dish with sambal belacan (spicy shrimp paste) or a side of pickled vegetables.