Instructions

• Rinse the 600g Garoupa Fish Head pieces, drain and pat dry; set aside.
• Place the 1 tablespoon tamarind pulp in a small bowl. Add some of the 2.5 cups water and use your fingers to rub and extract the tamarind juice. Strain, discard the solids, and reserve the tamarind juice. Keep the remaining water from the 2.5 cups to add later.
• Using a mortar and pestle, pound together the 1–2 stalks lemongrass (white part only, cut into small pieces), 1 small turmeric (skin peeled, sliced), 50g peeled shallots and 5g belacan (shrimp paste) until they form a smooth paste. Set the paste aside.
• Have the 20–25g dried red chili paste ready (this is already paste and does not need soaking).
• Heat a pot over medium heat and add 3–4 tablespoons oil. When the oil is hot, add the pounded spice paste from step 3 and sauté until aromatic.
• Add the 20–25g dried red chili paste to the pot and stir-fry with the spice paste until the oil separates and the mixture turns a deep red.
• Pour in the reserved tamarind juice and then add the remaining water so that you have used the total 2.5 cups water called for. Bring the broth to a boil.
• Add 1 bunch polyganum (laksa) leaves and the 4–6 okras (cut into halves diagonally). Simmer until the okra is about half-cooked.
• Gently add the 600g Garoupa Fish Head pieces to the pot, cover, and cook until the fish is cooked through and flakes easily.
• Season with salt to taste and sugar to taste (optional). Stir gently to combine.
• Remove from heat, garnish with sliced Bunga Kantan (Torch Ginger Flower) and the 1 bunch mint leaves (optional), and serve immediately.