Asam (tamarind) salt fish sambal/sauce

Ingredients

• 150g threadfin/kurau salt fish - soaked in water for about 1/2 hour and cut into cubes
• 1 tbsp chilly flakes (or the quantity you prefer as per your taste on spiciness)
• 70g tamarind/asam - add some water and squeeze out the juice
• 5 shallots - sliced
• 1 inch ginger - sliced into stripes
• 1 tsp brown sugar
• salt to taste (use sparingly)
• 4 tbsp olive oil