Sour and Spicy Mackerel Stew with Tamarind and Okra

What you need

• 500 g (1 lb) mackerel, cleaned, cut into 3 cm (1 in) steaks
• 5 shallots, peeled
• 2 cloves garlic
• 20 g (3/4 oz) fresh turmeric, peeled
• 5 long red chillies, seeded for less heat
• 3 bird's eye chillies
• 5 dried chillies, soaked in hot water for 10 min
• 10 g (1/3 oz) belacan, dried shrimp paste, crumbled
• 6 tbsp vegetable oil
• 1 stalk lemongrass, bruised
• 3 cm (1 in) galangal, sliced and bruised
• 1 bunch laksa leaves, daun kesum, also called Vietnamese coriander; about 10 stalks
• 800 ml (3 1/3 cups) water
• 2 tbsp tamarind paste, seedless; adjust to taste
• 1 torch ginger bud, optional, sliced thinly
• 1 tomato, cut into 4 wedges
• 150 g (5 oz) okra, tops trimmed
• 1 tsp salt, to taste
• 2 tsp sugar
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Drain the soaked dried chillies. Blend them with the shallots, garlic, turmeric, long red chillies, bird's eye chillies and belacan, adding a few spoons of water, into a smooth paste.

2. 2

   Rinse the mackerel, pat it dry and keep it chilled until needed.

3. 3

   Heat 5 tbsp of the oil in a wok or wide pot over medium heat. Add the paste, lemongrass, galangal and a third of the laksa leaves.

4. 4

   Fry, stirring often, until the paste darkens and the oil separates, 12-15 min. It should smell cooked, with no raw chilli bite.

5. 5

   Pour in the water and stir in the tamarind paste and half the torch ginger bud. Bring to a boil, cover and simmer for 15 min.

6. 6

   Season with the salt and sugar. Taste and adjust: it should be sour first, then hot, with a little sweetness.

7. 7

   Slide in the mackerel, tomato and okra, then add the rest of the laksa leaves. Simmer gently, uncovered, until the fish turns opaque and flakes at the thickest part, about 8 min. Shake the pot instead of stirring so the steaks stay whole.

8. 8

   Scatter the rest of the torch ginger bud over the stew. Serve hot with rice.

Imported from nanyangkitchen.co. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.