Spicy Sour Curry

Spicy Sour Curry)

Ingredients
Mix and strain to obtain tamarind juice
80g tamarind paste
700ml water
500g mackerel (ikan kembung), cleaned and steamed for 6–8 minutes
4 ladies fingers
1 tomato, cut into wedges
2 stalks lemongrass, smashed
2 sprigs polygonum leaves
1 piece dried tamarind skin
1 tbsp oil

Spices (ground and combined)

8 shallots
3 cloves garlic
6 chillies, seeds removed
8 dried red chillies, soaked, halved and seeds removed
2 thick slices galangal
10g belacan
3/4 tsp turmeric powder

Seasoning
1 tbsp sugar or to taste
Salt to taste
1 tsp chicken stock granules

Garnishing

1 tbsp finely sliced wild ginger flower buds (bunga kantan)
Method
Put tamarind juice and lemongrass in a pot and bring to a boil.

Add polygonum leaves, tamarind skin and ground spices. Simmer over a low heat for
10–15 minutes.

Add ladies fingers and tomato. Continue to simmer for 5–6 minutes.

Remove the polygonum leaves and tamarind skin. Put in the fish and oil.

Cook for 1–2 minutes until the fish is soaked in the gravy. Stir in seasoning, then dish out to serve with a sprinkling of wild ginger buds as garnishing.