Gangan (fish curry)

500g whole fish, cut into chunks
including head (mackerel is good)
1/2 small pineapple, sliced
2 salam leaves
1 tbls tamarind, soaked in water
1 tsp palm sugar
2 shallots
2 candlenuts
2 cloves garlic
2cm galangal
2cm ginger
2cm turmeric
3-10 red chillies (to taste)
1 stalk lemongrass
1/2 tsp trasi powder

Pound or process together ‘bumbu’ ingredients and
fry in 2 tbls oil until fragrant. Add 500ml water and bring to boil.
Add fish, salt, sugar, tamarind, salam leaves and pineapple.
Simmer 15 minutes.

Inspired by chef at Kelayung Indah, Pulau Belitung