1 piece fish
2 tbsp tamarind juice
1tsp sugar
2 tbsp oil
1 cup water
salt to taste

3 ladies finger
1/4 piece pineapple
1 tomato
1 chinese cabbage

Ingredients to be pounded
8 dried chilies
4 fresh chilies
1tsp turmeric
1 inch cube shrimp paste
3 onions
3 garlic
1 lemon grass (smash)

1. Clean fish, rub with some salt to get rid of the smell and wash again.

2. Cut all the vegetables into bite size length.

3. Heat wok fry the pounded ingredients with slow fire until aroma

4. Add in tamarind juice, water, sugar and salt to taste.

5. Let it boil for a while.

6. Add in fish and cook for about 10 minutes.

7. Serve hot with rice.

Note: You can add some bird's eye chili  if you like it hot