Asam Fish Head Curry

Ingredients
# 1 garoupa fish head, cut into 4 pieces
# 5-6 ladies fingers
# 1 tomato, quartered
# 1 onion, cut into wedges
# Salt and sugar to taste
# 1/2 tsp ikan bilis stock granules

Ingredients (A)
# 8 shallots
# 3 cloves garlic
# 20g dried shrimp paste (belacan)
# 100g dried chillies, soaked
# 2 tbsp chilli powder
# 2 tbsp fish curry powder

Ingredients (B)
# 2 stalks lemon grass, smashed
# 1 wild ginger flower bud (bunga kantan), halved and smash stem
# 2 sprigs polygonum leaves (daun kesom)

Mix and strain
# 4 tbsp tamarind paste
# 250 ml water

Seasoning
# 1 tbsp light soy sauce
# Salt and sugar to taste

Instructions
Arrange the fish pieces on a heatproof dish; steam for 10 minutes or until cooked. Pour out the excess liquid from the fish. Add seasoning and put aside.

1.Heat oil in a wok
2.Fry Ingredients A until fragrant. Add in lemon grass, wild ginger bud and polygonum leaves.
3.Continue to fry for a while, then pour in tamarind juice and bring to the boil.
4. Add ladies fingers, tomatoes, onion and adjust seasoning to taste.
5. Put cooked fish in a serving bowl and dish out cooked spice gravy over.

Serve immediately.