Fish in spicy lemak

Travellers to Malaysia experience no trouble with food unlike in European countries, as the Malays use a lot of oil and spices. The vegetables are never over-cooked and bird’s eye chilli is often used to enhance the flavor quotient. Here is a recipe that I procured from a cook at Sepilok Nature resort in Sabah, the northern part of the island of Borneo.Blend the garlic, shallots, lemon grass and chillies. Heat the water over moderate flame and drop the tamarind and the blended ingredients along with turmeric powder. Let it boil and cook well. Add the fish and let it cook for a few minutes. Add the turmeric leaf and tomatoes and let it boil. Stir in the coconut milk, boil for one minute and remove immediately so that it does not curdle. The coconut milk can be substituted with low fat milk. Have it with steaming rice. The dish is  aromatic due to the presence of lemon grass. Make sure you use fresh fish to achieve the maximum taste.