Tested Recipe Adapted from Agnes Chang
3 tbsp cooking oil
15 shallots (peeled)
8 cloves garlic (peeled)
15 pcs dried chillies (soaked in hot water until soft, drain)
5 fresh red chillies
5 chilly padi
5 candle nut (buah keras)
2 stalks lemon grass (serai)
3cm turmeric (kunyit)
20g shrimp paste (belacan, toasted)
3 tbsp tamarind paste / assam paste
750ml water (squeezed tamarind juice)
1 stalk torch ginger (bunga kantan) (sliced)
600g stingray fish (cleaned, cut into pieces, rubbed with 1 tsp salt)
¼ pineapple (cut into cubes)
2 tomatoes (cut into wedges)
110g okra (trimmed both ends and cut into half diagonally)
2 tbsp sugar
1 tsp salt
- Heat up oil in wok, saute blended spices until fragrant.
- Add A and bring to boil. Lower heat and leave to simmer for 10 minutes.
- Add B and seasoning, cover and cook until fish is cooked.
- Dish onto a serving bowl and serve hot with rice.