Sorrel leaves (sayur asam) fish curry.
Ingredients: bawal putih/white pompret (3 pcs, cut into 2)
4 shallots
5 garlic
I inch ginger (pound roughly)
2 tbsp fish curry powder & 1 tsp turmeric powder (mix with water for a paste),
curry leaves
1/4 cup coconut milk
1 tsp halba/fenugreek seeds
4 tbsp oil
salt for taste.

Method
Simmer sorrel leaves with water(to remove excessive sourness), drain and keep aside. Fry pounded garlic, ginger and shallots with fenugreek seeds. Add curry paste and fry till oil splits.

Pour 2 cups of water and gently drop fish inside.
Simmer to cook.
Add sorrel leaves, curry leaves, coconut milk and season with salt.
Simmer for another 2 mins and remove from heat.
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