Ingredients
1 fishhead (about 500g) (can use kurau/garoupa, cut into pieces)

Pounded:
200g small onions
6 buah keras
20g lengkuas slices
10g young ginger slices
50g garlic
5g fresh turmeric
2 stalks serai – sliced
8 dried chillies – soaked in hot water
8 fresh red chillies – seeded
1 small piece belacan (2.5cm x 2.5cm x 1.5cm)

Other:
3 pieces asam skin
2 tbsp asam jawa mixed with 800ml water
2 fresh red tomatoes – quartered

Cook in boiling water for 5 to 6 minutes:
6 ladies’ fingers
1 brinjal (cut in 4cm lengths)

Cut into half lengthwise and seeded:
3 green chillies
3 red chillies

To taste:
1 tsp salt
1 tsp sugar
3/4 cup oil

Method
1. Heat oil and fry pounded ingredients over medium heat until aromatic. Add tamarind water and asam pieces and let simmer till oil rises to the top.

2. When boiling, add in fish head pieces and tomatoes. Add salt to sugar to taste and cook another 10 minutes. Add cooked ladies fingers and brinjal, red and green chillies.

Let boil for another minute and serve hot.