Assam pedas

(Serves 6)
1 kilo tuna slices
2 tomatoes
300g of pickled mustard leaves
2 stalks of lemongrass
1 galangal
Handful of daum kesum
1 tablespoon of tamarind paste
8 shallots
1 clove garlic
1 cm ginger
10 dried chillies
1 cm of belacan
½ teaspoon of turmeric powder1 tablespoon cooking oil
2 cups of water
Salt and pepper to tasteSugar to taste



1) Cut the dried chillies and remove the seeds. Soak in hot water for 10 minutes.
2) In a separate bowl, soak the tamarind paste with hot water.
3) Peel the ginger, garlic and shallots.
4) Crush the lemongrass and galangal.
5) Grind the ginger, garlic, shallots, dried chillies and belacan until a smooth paste.
6) Cut the tomatoes into wedges.
7) Heat the cooking oil in a pot.
8) Fry the ground paste with the lemongrass and galangal until fragrant.
9) Add the fish, tomatoes, water, salt, pepper; sugar, pickled mustard leaves, daun kesum, tamarind sauce and water.
10) Cook over medium heat until the fish is cooked.
11) Serve hot.

Personal Tips
If the smell of belacan is too pungent, substitute the belacan with one teaspoon of dried prawns.