Ingredients:
800g of fish (for this I used Blue Eye Cod fish steaks)
2 small eggplant/ brinjal (cut long strips)
12 okra/ ladies fingers
400g red chili (halved and halved. De-seed if want less spicy)
400g red onions (halved and halved)
50g belacan (shrimp paste)
10 candle nuts
180g seedless tamarind paste
6 tamarind slices
10 cups of water
1 tablespoon cooking oil
2 stocks lemongrass
1 tablespoon sugar
1/2 tablespoon salt
1/4 tablespoon turmeric powder
Directions:
1. Using a food processor, blend chili, onions, belacan and candle nuts together. This paste is called 'rempah'. Set aside.
2. In a large bowl, add water to tamarind paste and using hands, break up tamarind. Pour the tamarind water into another bowl, using a sieve to separate extra fibers or seeds. Set aside
3. (This step is optional depending on preference). Steam eggplant and okra for 5 minutes. Set aside.
4. Heat up a large pot, add cooking oil and reduce heat to low. Fry 'rempah' for 10 - 15 minutes, stir often. Do not overcook or overheat as belacan in the mix easily gets charred.
5. Add tamarind water into the pot, heat to medium high and bring to boil. Then add tamarind slices, turmeric powder, lemon grass, sugar and salt. Simmer for 10 minutes.
6. Reduce heat, add fish and vegetables. Simmer for another 5 minutes (do not overcook the fish). Add salt and sugar to adjust taste. Serve hot.
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