Asam Pedas Ikan Pari (Fish in Spicy Tamarind Curry)

Steps

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1. 1
   Soak the dried chilies until softened. Optionally remove the seeds and membranes to reduce spiciness.
   ▶ ≈2:58
2. 2
   Soak the tamarind paste in warm or hot water and lightly press to extract the flavour.
   ▶ ≈3:04
3. 3
   Cut shallots into smaller pieces. In a blender, combine the soaked dried chilies, shallot pieces, lemongrass, garlic, turmeric, and blue ginger. Blend until finely smooth.
   ▶ ≈3:34
4. 4
   Add the candlenuts and toasted shrimp paste to the blender and blend for a few more seconds until well combined.
   ▶ ≈4:10
5. 5
   Heat oil in a pot until hot, then transfer the blended spice paste (rempah) to it. Cook over low heat until the colour darkens and oil begins to separate from the paste, roughly 8 minutes.
   ▶ ≈4:36
6. 6
   Add the ginger torch flowers and stir quickly for a few moments.
   ▶ ≈5:27
7. 7
   Strain the tamarind water through a fine sieve to remove seeds, then add it to the pot. Heat until simmering again.
   ▶ ≈5:42
8. 8
   Add the tamarind peels and stir to combine.
   ▶ ≈6:26
9. 9
   Add the tomatoes, aubergines, and ladyfingers to the pot. Continue cooking until the vegetables are almost soft but still retain some texture.
   ▶ ≈7:04
10. 10
    Add a little sugar to enhance the flavours, then adjust with salt to balance the sweetness, sourness, and spiciness.
    ▶ ≈7:41
11. 11
    Place the stingray into the pot and continue cooking until it returns to a boil. The fish will take about 8 to 10 minutes to cook through.
    ▶ ≈8:03
12. 12
    Just before turning off the heat, add the lime leaves and lightly bruise them before adding to the pot.
    ▶ ≈8:46
13. 13
    Turn off the heat. The dish is complete and ready to serve with rice.
    ▶ ≈9:08