While it is said that this dish finds its origins with our Indonesian neighbours’ Minangkabau cuisine, it has long been one of the treasured gems in the Malaysian cookbook.
As Muslims make their way through Ramadan, here’s hoping that this dish brings love and joy to everyone sharing a meal at the table together.
To all those sharing in this experience, Selamat Berpuasa.
Flavours and pairings
Deeply aromatic, sour and spicy. This dish is defined by the piquancy of tamarind, which both surprises and tantalises the palette. Serve with a simple bowl of jasmine rice.
Ingredients:
To cook:
- 500g red snapper (or preferred white fish)
- 1 tablespoon tamarind, soaked in hot water
- 1 medium tomato, cut into large wedges
- 5 okra (ladies fingers), slit through the middle
- 5 kaffir lime leaves
- 2 stalks lemongrass, green tops only tied into a knot
- 1 handful daun kesum (laksa leaves)
To blend (rempah):
- 8 small shallots (or 2 banana shallots)
- 3 large red chillies
- 3 red bird’s eye chillies
- 2 thumb sized pieces galangal, roughly chopped
- 2 lemongrass stalks, white base only roughly chopped
- 3 garlic cloves
Method:
- Add ingredients for the ‘rempah’ to a blender, then blitz until fine. Add a little water if needed to bind the paste.
- Add three tablespoons of oil to a large wok or wide pot. Heat on medium flame.
- Then add rempah, kaffir lime leaves, lemongrass (green tops) and 1-2 teaspoons of salt (or to taste).
- Cook for 10-15 minutes on low-medium flame or until the oil has split.
- Add two tablespoons of tamarind juice (add a little at a time, to taste).
- Then add one cup water and simmer on a medium flame for another five to eight minutes, or until the gravy has thickened a little.
- Add tomatoes and cook for a further three minutes on a medium flame.
- Turn the heat down to low. Add fish, okra and daun kesum.
- Cover and allow to simmer for five to eight minutes (or until the fish is cooked, depending on the size of your fish).
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.