Okay let's start cooking. First is to blend some shallots & garlics. Use lots of shallots more than garlics. The thickness of the gravy depends on the amount of blended ingredients.Saute this until slightly golden & add in chilly paste. Depends on your taste buds. I like mine spicy.
Keep on stirring until the paste is cooked. Next put in the fish. In this recipe I used red snapper. Coat the fish with the cooked paste.
When the fish is half cooked, pour in the tamarind juice.
Next is the vegetables. Egg plant, lady's fingers, torch ginger, Vietnamese coriander all in the pan.
Torch ginger - "bunga kantan"
Vietnamese coriander - "daun kesom"
Let simmer until the vegetables are tender. I ran out of tomatoes. If you choose to put in tomatoes, wait until the other vegetables soften then only you add in the tomatoes & of course salt to taste. I do not use shrimp paste in this recipe. Hubby is allergic to it.
Now you have it, "Ikan Masak Asam Pedas".