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1
In a large, deep skillet, bring the water to a simmer with 1 tablespoon of salt.
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2
Add the grouper fillets and poach over low heat for 6 minutes, until partially cooked.
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3
Using a slotted spoon, transfer the fish to a plate.
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4
Pour 4 cups of the poaching liquid into a medium bowl; discard the rest.
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5
Pour 2 cups of the reserved poaching liquid into a bowl and add the tamarind; use a potato masher to break up the tamarind as much as you can.
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6
Strain the tamarind juice into a small bowl, pressing on the solids; discard the solids.
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7
In a small skillet, combine the soaked red chiles, garlic, curry powder, coriander seeds, cumin seeds and belacan and toast over moderate heat, stirring, until fragrant, 1 to 2 minutes.
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8
Transfer the seasonings to a spice grinder and let cool.
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9
Grind the seasonings to a dry paste.
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10
Wipe out the deep skillet and add the vegetable oil.
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11
Add the mustard seeds and cook over moderately low heat until they begin to pop, about 30 seconds.
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12
Add the spice paste and cook, stirring, until the color deepens slightly, about 3 minutes.
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13
Add the onion, curry leaves and lemongrass and cook, stirring occasionally, until the onion is softened, about 8 minutes.
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14
Add the tamarind juice to the skillet and bring to a boil.
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15
Add the coconut milk, okra, eggplant, tomatoes, Thai chiles, sugar and the remaining 2 cups of poaching liquid and bring to a simmer.
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16
Season with salt and cook the curry over low heat until the vegetables are tender and the liquid is thickened slightly, about 40 minutes.
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17
Cut the fish into 2-inch pieces and nestle them in the sauce.
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18
Simmer over moderately high heat until the fish is just cooked through, about 5 minutes longer.
