• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 2 pieces garoupa or any white fish fillet, cut into slices of about 1.5cm thick
  • 4 tbsp oil
  • 5 okra or lady´s fingers
  • 1 1/2 tbsp tamarind paste (asam jawa) mixed and strained for juice
  • 100ml water
  • 3-4 stalks polygonum (daun kesom)
  • 1 wild ginger bud (bunga kantan), halved; set aside one half and slice the other half finely
  • 400ml water
  • Ground spices (combined)
  • 2 1/2 tbsp chilli paste
  • 1 tbsp seafood curry powder
  • 1 tbsp chopped galangal
  • 1 stalk lemon grass, sliced
  • 3/4 tsp stock granules
  • 6 shallots
  • 3 cloves garlic
  • 2 candlenuts (buah keras)
  • Seasoning
  • 1-2 tbsp sugar
  • Salt to taste
  • 1 tsp chicken stock

Instructions

  1. Heat oil in a pot, add in ground spices, polygonum and one half of wild ginger bud. Fry until fragrant.
  2. Add tamarind juice and 500ml water. Bring to a boil then simmer for 2-3 minutes.
  3. Add the fish and okra. Cook for 6-8 minutes or until fish is done and the okra is just tender but still crisp. Add seasoning to taste.
  4. Dish out and serve with a sprinkling of sliced wild ginger bud for garnishing.

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