Ingredients:
4 medium/large slices of tenggiri (mackarel) (you can also use ikan kembung, stingray, pomfret or even squid or prawns)
8 ladies fingers (also known as okra) (halved)
2 or 3 tomatoes (quartered)
2 sprigs daun kesum (laksa leaf)
2 tablespoons (tbsp) tamarind paste (assam jawa)
Salt to taste
500 ml of water
2 tbsp cooking oil
Spice Paste:
8 shallots (diced)
3 cloves garlic (diced)
6 fresh red chillies, seeds removed (diced)
8 dried red chillies, soaked, halved and seeds removed (diced)
1 stalk lemon grass (serai) (use only white part, diced)
1 teaspoon belacan (shrimp paste)
3/4 teaspoon of turmeric powder
1 tablespoon cooking oil
Method:
1. Pound the spice paste with mortar and pestle or grind them in a food processor. The cooking oil will help smooth the ingredients in the blender. Set aside.
2. Soak the tamarind paste in 1 cup of hot water for 15 minutes. Remove the seeds and the pulp. Save the tamarind juice.
3. Heat oil and fry the spice paste for 3-4 minutes or until fragrant.
4. Add the tamarind juice, tomatoes, ladies fingers,
daun kesum and 500 ml water. Bring to a boil.
5. When the ladies fingers and tomatoes are almost cooked, add the fish, simmer on low heat for 5 minutes or until fish is cooked. Serve hot.
Extra notes:
i) Ladies fingers will naturally thicken the gravy. If you like thicker gravies, reduce the water and/or increase the amount of ladies fingers. Conversely, if you find the gravy too thick, you can add in additional water.
ii) You can fry two portions of the spice paste, freeze one portion and use it later
