Asam Pedas | Malaysian Tamarind and Chili Fish Stew

Mash the tamarind paste with your fingers in 400 ml of warm water, then strain it through a fine-mesh cloth; the seeds and fibers should remain in the cloth. Remove the stems and seeds from the dried chilies and soften them in hot water. Then blend them with the shallots, garlic, galangal, the white lower part of the lemongrass, and the shrimp paste until smooth.

Heat the oil in a wide, shallow pot. Fry the paste over medium-low heat, stirring, until it reduces and thickens and clear red oil separates around the edges. If you add water before this separation happens, the sauce will carry the raw taste of the paste.

Add the strained tamarind water and the remaining 400 ml water, then add the salt and coconut sugar and bring to a boil. Lower the heat and cook uncovered for 8 minutes; the sauce should thicken slightly and mellow from its sharp initial sourness.

Trim only the stem ends of the okra, without cutting into the pods. Cut the eggplant into thick slices. Add both to the sauce and cook for 6–7 minutes; continue when the eggplant has absorbed the sauce and darkened in color.

Arrange the fish slices in a single layer in the sauce and do not stir the pot again; if needed, hold the pot and shake it gently. Cover and cook over low heat until a fork inserted into the thickest part of the largest slice makes the flesh flake easily. Add the tomatoes, cut into quarters, during the last 3 minutes.

Turn off the heat, remove the lemongrass stalks, and scatter the fresh mint and cilantro on top. Let the stew rest for 5 minutes, then serve with hot rice.