Asam Fish Curry

Ingredients

1kg mackerel (ikan kembong) 250g ladies fingers 1 tomato, quartered 3 sprigs polygonum leaves (daun kesum) 4 tbsp tamarind paste (asam jawa) mixed with 500ml water 1 wild ginger bud, halve and smash stem 2 pieces dried tamarind skin 5 tbsp oil Ground ingredients 12 shallots 8 fresh red chillies 4 slices galangal 1cm piece fresh turmeric 2cm square belacan, toasted 2 stalks lemon grass Seasoning ¾-1 tsp salt or to taste ½-1 tsp sugar or to taste Method Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises. Add asam jawa juice and bring to the boil. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes. Put in mackerel and cook for 10 minutes. Add tomato and adjust seasoning to taste. Dish out and serve with hot plain rice immediately.