Spicy Fish Stomach in Coconut Sauce (Lemak Perut Ikan)

Ingredients

• 2 large red chillies
• 4 dried red chillies
• 1cm fresh turmeric
• 2 stalks lemongrass
• 15g shrimp paste (belachan)
• 15g galangal (lengkuas)
• 90g small red onions
• 30g tamarind mixed in 1L water
• 4 long beans (cut into 3cm length)
• ¼ pineapple (cut into 1 cm cube)
• 1 small eggplant (cut into 3 cm length)
• 100g medium size prawns (shelled)
• 100ml coconut cream
• 1 tbsp sugar
• 1 tsp salt
• 5 - 6 tbsp preserved perut ikan or salted fish stomach (soaked in water to remove the excess salt)
• 2 red chillies (deseeded, cut into triangles)
• 30g eggplant
• 30 wild pepper leaves (betel or kaduk leaves)
• 10 kaffir lime leaves
• 5 sprigs laksa leaves (kesom leaves)
• 5 sand ginger leaves (cekur leaves)
• 1 turmeric leaf
• 5 sprigs Thai basil leaves
• 5 sprigs mint leaves