black pepper
ketumbar
jintan manis
jintan putih
7 shallots
3 garlics
inch sized ginger, galangal, turmeric roots
belacan
cili boh (blended red dried chillies) about 2 tablespoons
1 lemongrass
1 bunga kantan
a handful of daun kesum
1 teaspoon of kerisik
2 daun limau purut (kaffir leaves)
tamarind juice, about 1 cup
about 10 ladyfingers (bende)
In a dry pan, fry the black pepper, coriander seeds, cummin and aniseeds till fragnant. In a mortar, finely pound the spices. Blend all, shallots, garlic, galangal, ginger, turmeric roots, the finely pounded spices, belacan, cili boh, kerisik with abit of water. In a hot pot with oil, fry the blended stuff. Add slightly bruised lemongrass, kaffir leaves. Stir well. Then add the tamarind juice. Make the sauce slightly thin. When it starts to boil, add the fishes. Then add in the kantan, daun kesum and ladyfingers. Salt and sugar to taste.
