Thai One On Southern Gumbo

This is a Thai-Southern infusion, which is basically a gumbo (sans file) with some added kick. We taste-tested this dish today and found it to be quite reasonable. Enjoy!

Ingredients
1 lb okra
1 can Rotel "Mexican Fiesta" - the blue label.
3/4 cup chick peas
4 ears of white corn
2 fillets of orange roughy - if you'd like to be environmentally conscious, use cod instead.
1 medium onion
5 cloves of garlic
1/2 can of coconut milk - use your judgment here (read on later)
Salt / Pepper to taste
1 tsp curry powder
1 tsp white pepper, ground
1/2 tsp coriander, ground
3 tbsp olive oil + dash of kosher salt

Preparation
Chop the onions into even pieces. Heat the olive oil and kosher salt in a large skillet or pan. Sweat the onions until they turn translucent - if they start to brown, turn the heat down. This should take about 3 minutes. Then, add the garlic and continue the sweat for another two minutes, stirring occasionally.

While that's going on, de-cap and de-tail the okra and slice them into even pieces. Set aside. De-ear the corn and set aside. For an added touch of flavor, roast the corn while still on the cob to toast it up. Add all these items as well as the chick peas into the pan, then kick the heat up to medium-high.

Poach the fish in a bit of olive oil and water. I wrap the fillet in parchment paper and pop it in the microwave for 4 minutes. After that's done, bust up the fillet and add into the pan. Add the coconut milk. Add the remainder of the spices and gently stir up, then just cook it all up until it's cooked to your satisfaction and the veg are tender.

Finally, drop the heat down to low (or off!) and let your gumbo simmer. After a few minutes, serve and enjoy!