Fish prepared in a thin tamarind and pepper gravy.

Ingredients:

0.6 kg/ 1 kt
300 g/ 1/2 kt
4 tbsp
1 tbsp
1 1/2 tbsp
5 tbsp

rempah (pound):
1 1/2 tbsp
10 slices
1/2 thumbsize piece
4
15
2 cloves
1 1/2 tbsp

fish (usually Ikan Pari), cut into pieces
eggplant (brinjal), quartered
tamarind (assam), add 855 ml/ 30 oz water, strain & use liquid only
salt
sugar
oil

peppercorns or powdered pepper
lengkuas
tumeric (kunyit)
candlenuts (buah keras)
shallots (bawang merah)
garlic
shrimp paste (blachan)

Directions:

1. To Cook : Over a high flame, heat a frying pan until hot. Pour in the 5 tbsp oil, add in the rempah, and stir-fry for 2 minutes. Sprinkle with a little tamarind water, and then continue to stir-fry the rempah for a few more minutes. Sprinkle a little more tamarind water over the rempah and stir-fry in the eggplant. Add in the remaining tamarind water, 1 tbsp salt and 1 1/2 tbsp sugar. Add the fish, bring to boil, and then simmer until the fish is cooked (about 10 minutes).