Assam Pedas

• 1.330gmackerel, stingray or snapper, fresh, J 200 / L 130
• 2.330gbrown rice, cooked, J 200 / L 130
• 3.200gokra
• 4.1brinjal
• 5.2tomato
• 6.3tbsptamarind pulp, squeezed in 400 ml water
• 7.8shallot, for the rempah
• 8.8dried chilli, soaked
• 9.2red chilli
• 10.2stalklemongrass
• 11.1piecegalangal, a thumb
• 12.1piecefresh turmeric, a thumb
• 13.belacan, a pea-sized piece, optional
• 14.1handfuldaun kesum
• 15.1torch ginger budoptional
• 16.1½tbspcanola oil

• 🧂Lower-salt version: nothing to cut here. The gravy is tamarind and rempah, and the belacan is already a pea-sized piece. Taste and add lime before any salt.
• 🐟Buy fish and seafood fresh at the wet market, and freeze it at home if it is for later in the week. Frozen fish and prawns from the shop are often soaked in salt water or phosphate, which adds a lot of salt.

Method

1. 01REMPAH: blend the shallot, both chillies, lemongrass, galangal and turmeric into a paste with a splash of water.
2. 02Fry the rempah in the oil on medium for 10 minutes, until it darkens and the oil separates. This step is the whole dish.
3. 03Squeeze the tamarind in water and strain it in.
4. 04Add the brinjal and tomato. Simmer 8 minutes.
5. 05Okra in, 3 minutes.
6. 06Slide the fish in and simmer 6 minutes. Do not stir once the fish is in, just spoon gravy over it.
7. 07Daun kesum and torch ginger at the end.