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
- Heat oil in a pot, add in ground spices, polygonum and one half of wild ginger bud. Fry until fragrant.
- Add tamarind juice and 500ml water. Bring to a boil then simmer for 2-3 minutes.
- 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.
- Dish out and serve with a sprinkling of sliced wild ginger bud for garnishing.
