Tamarind Fish Curry

• 160 g shallots
• candlenuts
• 12 g galangal (lengkuas)
• 6 g peeled garlic
• 3 stalks lemongrass (sliced)
• 8 g fresh turmeric or 2 teaspoons turmeric powder
• dried chili (soaked in hot water for 15 minutes and drained)
• 16 g asian shrimp paste (belachan)
• 12 cup oil
• 3 tablespoons tamarind pulp
• 2 12 cups water
• salt
• sugar (optional)
• 1 bud ginger flour (finely chopped)
• 800 g stingray (sliced)
• 8 -10 ladyfingers (steamed)

1. Heat in oil over low fire and saute ground spice paste till oil and paste seperates and fragrant.
2. (About 15 minutes).
3. Mix the tamarind pulp with water and strain the water to get tamarind juice.
4. Add in to the spice paste and bring it to boil on slow fire.
5. Simmer for about 10-15 minutes.
6. Add in ginger flower and fish.
7. Simmer for 5 minutes or until fish is cooked.
8. Served with ladys fingers.

shallots, candlenuts, garlic, stalks lemongrass, fresh turmeric, water, asian shrimp, oil, tamarind pulp, water, salt, sugar, ginger flour, stingray, ladyfingers

Taken from www.food.com/recipe/tamarind-fish-curry-425943 (may not work)