Sayur Lemak with Masin Ikan (Vegetables Cooked in Coconut Milk with Salt Cod) - Great British Chefs

Ingredients

• 50g of shallots, peeled and roughly chopped
• 10g of garlic, peeled
• 70g of shrimp paste, or belacan
• 100g of red chillies, deseeded
• 100g of whole dried kashmiri chilli, deseeded, and soaked in warm water
• 40g of tamarind concentrate
• 2 tbsp of lime juice
• 1 pinch of salt
• 1 pinch of cane sugar
• 150g of vegetable oil
• 150g of shallots, thinly sliced widthways
• 20g of garlic, minced
• 30g of ginger, minced
• 5g of fresh turmeric, or 1tsp ground turmeric
• 3 lemongrass sticks, lightly bruised with a knife and finely chopped
• 5 makrut lime leaves
• 400g of coconut milk
• 100g of water
• 100g of snake beans, cut into 3cm lengths
• 100g of okra, trim the tops but leave the okra whole
• 100g of cavolo nero, roughly chopped
• 100g of spinach
• 500g of salt cod fillet, soaked in water for 24 hours, skin and bones removed, then flaked into large pieces
• 3 tbsp of lime juice