1 kg belitung – washed and snip off the ends
1 red chilli – sliced
1 big onion – cut into rings
1 big tomato – quartered
1 tbsp tamarind paste (mixed with 2 tbsp water)
Salt and sugar to taste
1 tbsp Knorr All in seasoning powder
1 piece dried tamarind (assam keping)
100 ml water
2 cloves garlics
2 stalks lemon grass
15 dried chillies (soaked till soft and cut)
1/2 inch galangal
1/2 inch fresh turmeric
1 tbsp fish curry powder
1/2 in toasted belacan
1) Heat oil in a wok and fry blended ingredients till aromatic and oil separates. Add daun kesom, tamarind water, water and stir to combine well and simmer over low heat for 5 minutes.
2) Add belitung, salt, sugar and all-in-seasoning powder. Toss to well mixed and simmer till sauce thickens. Add in tomatoes, 1/2 onion rings and stir briefly in order for the belitung to well coated with the mixture. Taste according. Add more water if the gravy is too thick to your liking.
3) Serve hot and sprinkle with the balance of cut onions and red chillies.