– 1 pomfret, 1/2 pound to 1 pound (200 g-400 g) – 10 small okras – 1 tomato, cut into wedges – 1 teaspoon of fish curry powder – 2 sprigs of daun kesum, Vietnamese mint/Vietnamese coriander – 5 tablespoons cooking oil – 1 tablespoon palm sugar/sugar – Salt to taste Spice Paste: – 1 clove garlic – 1 stalk of lemongrass, white part only – 4 shallots – 8-10 dried chillies, depends how spicy you like – 1/2 tablespoon belacan, prawn paste Tamarind Juice: – 1 1/4 cup water – Tamarind pulp, size of a small ping pong ball