25g tamarind paste, mixed with 150ml water and squeezed to obtain tamarind juice
2 pieces dried tamarind skin
1 stalk polygonum leaves (daun kesom)
1/2 tsp ikan bilis stock granules
1/2-1 tsp sugar or to taste
1 tbsp calamansi lime juice
Salt to taste
Place the fish on a plate and steam until tender.
Heat oil and fry ground spice ingredients (A) until fragrant. Add tamarind juice, dried tamarind skin and polygonum leaves. Boil until oil separates. Add water and seasoning (C) and cook for a while.
Heat a clean saucepan with a tablespoon of oil. Fry onion until fragrant. Add 1-2 ladles of prepared asam curry sauce. Add eggplant and lady´s fingers. Cook until vegetables are done. Add in tomato and bring to a boil again.
Once fish is ready to be served scoop out enough prepared asam curry with the condiments onto the fish and serve at once.
(The remaining prepared asam curry sauce can be kept in the refrigerator for use later.)