1.) Blend all the grind ingredients into smooth paste and set aside. Clean and cut the vegetable into bite size and set aside.
2.) Heat 2-3 tbsp oil sauté the grind chilli till the colour turn a bit darker and thicken. Stirring occasionally to avoid it burn at the bottom.
3.) Add in the tamarind mixture and 500ml water. Then add in pineapple, tomatoes, eggplant and seasoning. Let it simmer for 5 minutes with low heat or until the eggplant is soft and tender.
4.) Add in the okra/lady’s finger and Vietnamese coriander. Cook another few more minutes or till the okra are cooked and tender. Then add in the lime juice.
5.) Lastly add the homemade vegan fish, stir to mix and cook about a minute or two and ready to serve with rice. Enjoy
