I ripped this recipe out of some food magazine ages ago; it was on an advert for Cauldron (the tofu brand) and had been stuffed between the pages of my Malaysian cookery book. I omitted their dessicated coconut but was otherwise reasonably true to the recipe: it was really tasty.
First of all assemble the "paste" ingredients: a couple of sliced lemongrass stalks, 2 chopped red chillies, a generous tablespoon of chopped ginger, a heaped teaspoon of turmeric, one of palm sugar and a pinch of salt. Also once sliced purple onion and a few cloves of garlic.
Heat up a pan with some oil and cook the garlic and onion until translucent, then add all of the other ingredients which you've already prepared. Cook for a minute or two before adding a can of coconut milk, 125ml water, 1 tsp tamarind paste (or more if, like me, you love the stuff), 4 star anise and a cinnamon stick. I also added a load of halved chestnut mushrooms and trimmed green beans.
Simmer on a low heat while you cook the rice. Then, while the rice is on the side having its final steam, pop the tofu in to cook through. I used plain tofu and I think it would have been even better if I'd drained it and fried it first, but it was still lovely au naturel. Serve over the rice and top with fresh coriander.
I got the idea for this from "Cook Malaysian" by Lee Sook Ching but, as usual, I had to tailor it to what was in our fridge. The peas are definitely not in the original recipe but they were perfect with it.
So, first put together a couple of diced purple onions (shallots would be better but I didn't have any), lots of sliced garlic, and a couple of tablespoons each of: chopped ginger, lemongrass and lime leaves.
This lot goes into a big frying pan with some oil and a chopped, red chilli. Fry these up for a minute or two, until the aromatic smells start to fill the kitchen, then add a can of coconut milk, a tablespoon or two (depending on your tastes) of tamarind paste, one or two of palm sugar (again according to taste) and a big teaspoon of shrimp paste.
Stir together and bring up to a simmer, then lower the heat and leave it to cook for a while, maybe 10-15 minutes. Taste it, I added fish sauce because I love it, but whether you do is up to you.
I shelled a load of peas because I had fresh but frozen would have done just as well. Throw them in the sauce and let them cook almost through before adding whatever white fish you have; I had whiting fillets.
Cook the fish through but take care not to overcook it. Finally stir in a load of coriander, fresh is best but I didn't have any and the frozen kind is really very good. Spoon over a bowl of rice (instructions for perfect rice here) and sprinkle a sliced spring onion on the top.
