6 shallots
4 garlic cloves
1 inch ginger
10 dried chilies (deseeded and soaked in hot water and vinegar)
8 tbsp vegetable oil
1 tbsp toasted belacan
2 cm galangal
1 stick lemongrass
1 star anise
1 cinnamon stick
4 kaffir lime leaves
30 g tamarind paste
½ L warm water
½ cup laksa leaves
1 torch ginger flower
500 g - 700 g firm fish on the bone (stingray, red Snapper) - 4cm slices
6 – 8 okra (halved)
2 tomatoes (quartered)
salt
rice (to serve)