Asam Fish Curry

I like asam fish curry, especially eat with white rice.:)

1 kg mackerel (ikan kembong)
250g ladies fingers
1 tomato, quartered
3 sprigs polygonum leaves (daun kesum)
4 tbsp tamarind paste (asam jawa) mixed with 500ml water
1 wild ginger bud, halve and smash stem
2 pieces dried tamarind skin
5 tbsp oil

Ground ingredients:
12 shallots
8 fresh red chillies
4 slices galangal
1cm piece fresh turmeric
2cm square belacan, toasted
2 stalks lemon grass

Seasoning
3/4 - 1 tsp salt or to taste
1/2 - 1 tsp sugar or to taste

Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.

Add asam jawa juice and bring to the boil.
Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes.
Add tomato and adjust seasoning to taste.
Dish out and serve with hot plain rice immediately