Asam Pedas (Hot and Sour Curry) in the Microwave.

Mix and strain to obtain tamarind juice:
2 tablespoon size tamarind paste, add more tamarind juice if it is not sour to your taste.You may also add a piece of tamarind skin(asam keping)
500 ml water

500g small mackerel(ikan kembong),cleaned, gutted and seasoned with a little salt and steamed or microwaved for a few minutes.
4 ladies fingers
1 tomato, cut into wedges
2 stalks lemongrass
2 sprigs polygonum leaves(daun kesum)
1 tbsp oil

Spices(grounded and combined)
6 shallots
3 cloves garlic
6 chillies, deseeded
2 thick slices galangal(lengkuas)
1 thumb size shrimp paste(belacan)
3/4 tsp turmeric powder

Seasoning
salt
1 tsp ikan bilis stock granules

Garnishing
1 tbsp finely sliced wild ginger or torch ginger flower buds(bunga kantan)

Put tamarind juice and lemon grass in a ceramic bowl and bring to the boil in the microwave oven.The bowl should be large enough so that the liquid does not spill over.You can cover the bowl loosely with a plastic cover while cooking.Add polygonum leaves and ground ingredients and cook again for a few minutes.
Add ladies fingers and tomato and cook for while before adding the fish and 1 tbsp of oil and cook for 2 to 3 minutes or until the fish is soaked with the gravy.
Stir in the seasoning, dish out to serve with a sprinkling of wild ginger buds as garnishing.You can also cook the wild ginger buds in the gravy if you prefer.