1 tbsp tamarind paste ('assam jawa') mixed with 1/2 cup water
1 tsp Maggi ikan bilis granules
1 tsp sugar
Salt to taste
1/2 coconut, grated (for 1 1/2 cups coconut milk)
Season fish with salt and pepper and leave aside for 10 to 15 minutes. Fry fish in hot oil for one to two minutes on both sides.
Heat oil and saute fennel, mustard seeds, curry leaves and lemon grass until fragrant. Add ground ingredients and fry until fragrant and oil separates. Pour in tamarind juice and coconut milk. Bring to a slow boil. Add eggplant, lady's fingers and green chillies; simmer for five to 10 minutes.
Put in tomatoes and fish and cook for five minutes. Add seasoning and bring to a slow boil for one to two minutes or until oil comes to the surface.