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

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.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *