Assam Pedas

Method

1. Pound the spice paste with a mortar and pestle or grind in a food processor. Set aside.
2. Soak the tamarind pulp in warm water for 15 minutes. Squeeze to extract the flavour, then drain the pulp and keep the tamarind juice.
3. Heat oil and fry the spice paste for 2 minutes or until fragrant.
4. Add the tamarind juice and fish curry powder and bring to a boil.
5. Add the tomato wedges, okras and daun kesum and bring to a boil.
6. Add the fish, salt and palm sugar.
7. Simmer on low heat for 5 minutes or until the fish is cooked.
8. Serve hot.