3-4 pieces Merunggai Fruits - cut and removed the hard skin
2 pieces Salted Fish - cut and soaked with water
2 tbsp fish curry powder
1 tbsp chili powder
3 onion - chopped
3 garlic - chopped
3 sliced ginger - chopped
1 tsp mixed Fenugreek/ halba campur ( mixture of fennel, fenugreek, black mustard, and cumin seeds)
1 tsp tamarind paste
1 cup coconut milk
1/4 tsp sugar
1 tsp chicken stock granules
1. Heat 2 tbsp oil, and sauté the onion, garlic, ginger and mixed fenugreek (halba campur) until fragrant. Add curry and chill powder with a bit of water. Add curry leaves and stir fry for 10 minutes until the oil appears.
2. Add salted fish and cover the pot for 3 minutes (add a bot of water if it's too dry).
3. Add coconut milk, merunggai fruits and season with tamarind paste, sugar and chicken stalk. (Don't add salt as the fish is already salty). Allow to simmer until the merunggai cooked.
4. Served with white rice