1. 用油加热锅，烤峇拉煎，直到它变干，变成粉状，散发出浓郁的虾香味。从火上移开，让它冷却下来。或者，将峇拉煎用铝箔纸包起来，在 180 摄氏度下空气炸 10 分钟，直到香气扑鼻。让它冷却下来。

2. 将新鲜食材 A 中列出的食材混合，直至形成光滑的糊状。如有必要，可加入 1 汤匙水以帮助混合。
necessary, add 1 tablespoon of water to aid the blending process.

3. Heat oil over medium heat in a pot, then sauté the blended ingredients from step 1. Once
the oil starts to separate from the mixture, add the ginger torch flower from Fresh
Ingredients B. Continue sautéing for another 30 seconds or until fragrant.

4. Soak the tamarind pulp from Fresh Ingredients C in warm water for 10 minutes. Strain the
tamarind pulp water through a sieve and add it to the pot along with the tamarind peels.

5. Chop the vegetables listed in Fresh Ingredients D (aubergines, okras, and tomato) into
bite-sized pieces. Increase the heat to high, and once the gravy begins to boil, add the
vegetables. Season with sugar and salt to taste.

6. Steam the fish with ginger for about 15-20 minutes until cooked. Discard any excess
water from the plate. Add the prepared asam gravy and vegetables to the plate. Bruise
some ka r lime leaves and add them to the curry.