Ingredients

300g tenggiri/Spanish mackerel - cut into chunks/bite sizes
10 ladies fingers/okra - cut into two
2 red chillies - slit
1 green chilly - slit
2 serai/lemon grass - bruised
5 kaffir lime/limau purut leaves - tear into pieces
1 1/2 tbsp tamarind paste/assam - mix into 1/2 liter of water
1/4 cup oil
salt to taste

For The Rempah/Curry Paste:
1/2 tbsp blended/grounded ginger
1/2 tbsp blended/grounded garlic
1 tbsp blended/grounded shallots
2 tbsp blended/grounded dried red chillies (or as preferred)
1 1/2 tbsp fish curry powder

Description

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