Stingray Fish Curry

Ingredients

• 600 g stingray fish
• 8 okra or lady fingers
• 2 tomatoes, cut into wedges
• 5 fresh ginger, sliced (1 cm per slice)
• 5 shallots
• 5 cloves of garlic
• 2 large onion , sliced
• 2 buds ginger flowers, cut into 2-3cm
• 16 g belacan
• 3 stalks lemongrass, sliced
• 12 g galangal, lengkuas
• 2 tsp tumeric powder
• 12 dried chilli , soaked
• 2 candlenuts
• 50 g cooking oil
• 3 tbsp tamarind pulp
• 800 ml water
• ½ tsp salt (to taste)
• 1 tsp sugar (to taste)