Nyonya Assam Pedas

You can use skate (Ikan Pari), mackerel (Ikan Kembung) or even salmon.

Ingredients:

• 600g fish, cut into fairly big pieces
• 2 stalks polygonum (daun kesom)
• 1 wild ginger bud (bunga kantan), halved, keep the other half for garnishing

Spices to be grounded:

• 4 fresh red chillies
• 2 dried chillies
• 1/2 tsp turmeric powder
• 2 stalk lemon grass (serai), sliced
• 5 slices galangal (lengkuas)
• 8 shallots
• 4 cloves garlic
• 1 tbsp ground coriander

Mix together & strain:

• 20g tamarind paste (assam jawa)
• 1 liter water

Seasoning:

• salt to taste
• 1/2 tsp sugar

Garnishing:

• halves wild ginger bud (bunga kantan), sliced finely
• some mint leaves

Method:

Heat oil, sauté ground spices and bunga kantan halves until fragrant. Dilute with 3-4 tbsp tamarind juice. Add in fish & sauté well.

Add the rest of tamarind juice and daun kesum. Bring to boil. Let it simmer for 5-10 minutes. Add in seasoning. Serve curry with garnishing