4 small chinese brinjals (cut lengthwise into two)
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
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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