Asam Pedas Fish

This is a famous Malaysian dish....a very flavourful one...I got the original version from Rasa Malaysia blog and made some changes according to my taste....turned out well ;)

Ingredients:

1 black pomfret (cleaned and cut to 3 pieces)
handful of small okras
1 tomato (cut into slices)
1 1/2 teaspoon of fish curry powder
3 sprigs of daun kesum
1 tablespoon of palm sugar/sugar
Salt to taste

oil

Spice Paste:

3 clove garlic
2 stalk of lemon grass (white part only) - sliced
4 shallots
5-7 dried chillies (depends on how spicy you like)
1/2 tablespoon of belacan (prawn paste)

Tamarind Juice:

1 1/4 cup of water
Tamarind pulp (size of a small ping pong ball)

Method:

1.     Grind the spice paste and set aside.

2.     Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp  to extract the flavor into the water. Drain the pulp and save the tamarind juice.

3.     Heat oil and fry the spice paste for 2 minutes or until fragrant.

4.     Add the tamarind juice, fish curry powder and bring to boil.

5.     Add the tomato wedges and okras and bring to boil.

6.     Add the fish, salt, daun kesum and palm sugar/sugar.

7.     Simmer on low heat for 5 minutes or until the fish is cooked.

8.     Serve with white rice