‘Nyonya’ is a respectful term for a female elder of the Peranakan community - descendants of Chinese migrants who settled in Malaysia. This curry combines local ingredients such as lemongrass and fish sauce, with Chinese soy sauce and dried spices brought by Indians who also settled in Malaysia.

• 500g firm fleshed fish fillets - cut into large chunks
• 150g shallots or 1 medium red onion - roughly chopped
• Fresh ginger - roughly chopped to make 1 tbsp
• 2 cloves of garlic - roughly chopped
• 1 red chilli - roughly chopped (seeds removed if you prefer less heat)
• 2 lemongrass stalks - thinly sliced
• 1 lime
• 150g okra or green beans - cut into 3cm lengths
• 1 tbsp fish sauce
• 1 tbsp soy sauce (or use extra fish sauce)
• 1 tbsp sugar