Assam Pedas, or literally “sour spicy,” is a classic Malaysian dish. Everyone has their own interpretation for this favorite dish and there are endless adaptations; suffice it to say, it’s sour, fiery hot, and tastes extraordinarily satisfying.
Pound the spice paste with mortar and pestle or grind them in a food processor. Set aside.
Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
Heat oil and fry the spice paste for 2 minutes or until fragrant.
Add the tamarind juice, fish curry powder and bring to boil.
Add the tomato wedges, okras and daun kesom and bring to boil.
Add the fish, salt, and palm sugar/sugar.
Simmer on low heat for 5 minutes or until the fish is cooked.