Ikan asam pedas (fish in sour spicy gravy)

Ingredients

• 500g (one medium size) bawal hitam/pomfret – scale, gut and cut into pieces
• 2 pcs asam keeping/dried tamarind
• 3-4 Chinese brinjals – cut lengthwise.
• 1 bunga kantan/torch ginger bud – shredded
• 10 cherry tomatoes or 1 large tomato –cut into eight pieces
• 1/2 cup oil
• 1 1/2 tsp sugar
• Salt for taste
• Rempah/Spices (blend/ground to a thick smooth paste)
• 1/2 inch ginger
• 5 garlic
• 5 shallots
• 1 lemongrass/serai
• 10 dried red chilies (or as per taste)
• 1 inch kunyit hidup/fresh turmeric
• 1 inch lengkuas/galangal

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Preparation

• When oil is heated, fry spices till aromatic and oils splits.
  Add 1/2 liter of water and put in tomatoes, brinjals, asam, salt and sugar.
  Stir and simmer.
  When gravy is heated through, drop in fish slowly.
  Continue to simmer until fish is cooked.
  Stir in bunga kantan and remove from heat.

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