| Ingredients: Serves 6 |
|
175 ml (6 fl oz) cooking oil 750 ml (24 fl oz) tamarind juice, extracted from 75 g tamarind pulp and 750 ml water 900 g (2 lbs) Spanish mackerel, sliced into 3.5-cm (1½-inch thick) pieces 2 kaffir lime leaves (optional) ½ teaspoon sugar 2½ teaspoons salt 20 young lady's fingers (okra), stemmed and halved diagonally
Finely ground paste: 20 dried chilies, soaked in water and drained 18 shallots, peeled 2 cloves garlic, peeled 5 candlenuts 1.25 cm (½ inch) fresh turmeric, peeled 2.5 cm (1 inch) galangal, peeled 4 stalks lemon grass, sliced (use only the bottom white inner part) 1½ teaspoons crushed dried shrimp paste (belachan) |
Method:
Heat the cooking oil and fry finely ground paste until fragrant. Add the tamarind juice and bring to a boil. Simmer for 4 minutes. Increase the heat and add fish, kaffir lime leaves (optional), sugar and salt. Cook for 4 minutes. Add lady's fingers (okra) and cook for another 5 minutes until the fish is done and lady's fingers (okra) are tender.
Note: Stingray can be used instead of Spanish mackerel. Cut the fish into 5-cm (2-inch) thick pieces.