Ikan Masak Pedas (Spicy cooked Fish)

This is a very tasty recipe if you like sour type of gravy, I think another name for it is Asam Fish. Even Caelyn likes the gravy. The recipe is from the Joy of Cooking series - Traditional Nonya Cuisine.

Ingredients:
150g lady's fingers/okra, cut into pieces (I didn't have any, but had a yellow zucchini so I used that)
2 tomatoes, quartered
1 stalk lemongrass
2 tbsp tamarind/asam
10 cloves shallots (I substituted with 1 red onion)
5 dried chillies
5 red chillies
1 inch (1/2 tbsp) shrimp paste/belacan
1/2 inch turmeric or turmeric powder
some cooking oil
1 tsp salt
1 tsp sugar
600g fish

1. Smash lemongrass. Mix tamarind with 3 cups of water.
2. In a blender or mortar and pestle, grind the shallots, dried chillies, red chillies, shrimp paste and turmeric together. Heat up oil and fry the pounded ingredients until fragrant. (This smells sooo good. Be warned, your house will be filled with the smell).
3. Add in tamarind juice, salt and sugar to taste and bring to a boil.
4. Add in lemongrass, fish, okra and tomatoes. Cook for about minutes then serve.

You don't have to use whole fish like I did, fish steaks would be just as good.