Ingredients
For the rempah/curry paste
4 fresh red chillies
Dried red chillies (as needed)
5 shallots
1 tsp coriander powder
½ inch lengkuas/galangal
½ inch ginger
1 serai
6 garlic
1 inch fresh turmeric
3/4 belacan/shrimp paste powder
#blend all these ingredients by adding some water
Other ingredients
1 black pompret/bawal hitam (slice)
1 tomato (slice)
2 tamarind pieces/asam keping
1 bunga kantan/ginger torch bud (slice)
10 ladies fingers/okra/bendi
2 to 3 tbsps of packet santan/coconut milk
Water as needed
Salt to taste
Oil as needed
Method
Heat oil.
Fry the rempah/curry paste.
Add tomato, tamarind pieces and bendi.
Pour water (as needed).
Simmer.
Add salt.
When bendi is half cooked, add fish.
Simmer to cook fish.
Pour coconut milk.
Simmer to heat through.
Switch off the heat and sprinkle ginger torch bud inside.