Assam curry fish

Ingredients

• 1 medium size siakap (seabass ; clean, gut and cut into smaller pieces)
• 4 small chinese brinjals (cut lengthwise into two)
• To ground/blend
• 10 dried red chillies
• 1 medium sized onion
• 5 pips garlic
• 1 inch ginger
• 1 inch turmeric (kunyit)
• 1 inch lengkuas (galangal)
• 1 stalk serai (lemongrass)
• 1 bunch of daun kesum (water pepper leaves ; rinsed with water)
• 1 stick of bunga kantan (torch ginger bud ; sliced thinly)
• 2 pieces of assam keping (dried tamarind)
• 1 tsp crushed gula melaka/palm sugar
• 1/4 cup oil
• Salt to taste

Preparation

• In heated oil, fry grounded ingredients over low heat till aromatic and oil splits.
  Pour 1 litre water, add brinjals, assam pieces, salt and sugar.
  Simmer till heated through.
• Add fish, gently stir and continue to simmer.
  When fish is cooked, stir in bunga kantan and daun kesum.
  After one minute or so, remove from heat.

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