Asam Pedas Ikan Pari (instant)

Ingredients
stringray or other fish, fish head etc.
sambal tumis (follow recipe minus the ikan bilis)
ginger
fresh tumeric
lemongrass
tamarind juice
black pepper
daun kesum
ladies finger
tomatoes
salt and sugar to taste
salted vege or sawi asin (optional)
oil

Directions

• grind fresh tumeric and ginger to find paste and place into a pot together with sambal tumis and some oil
• add pounded lemongrass and cook until fragrant
• pour in tamarind juice together with the fish
• leave it to boil and simmer for approximately 10mins or so
• (add in salted vege at this point if you want)
• add salt and a bit of sugar to taste... stir in daun kesum
• adjust water to your desired consistency and add in tomatoes and ladies finger till cooked

Foodnote
I love asam pedas (because SPICY) and I like my gravy thick and not watery just like mum used to make. Nice to eat with warm rice or with bread oh yesss. Taste better the next day. I love to put more ladies finger yumm. I called this instant because I always make my sambal stock 3 ways. After I make my cili boh, I will pack some in containers to freeze. The rest I will continue cooking to make sambal tumis. Then I pack my sambal tumis, which I can cook sambal fish, sambal egg, etc. The balance I will add ikan bilis and tadaaaa... easy peasy for whatever dishes I need to cook jeng jeng jeng.