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Ingredients:

2 pieces of salmon (here, I only use the head)
3 table spoon chili paste - you can reduce the amount if you prefer it mild.

1 onion - grounded
3 pieces of garlic - grounded

3 pieces of shallot - grounded

1 inch of ginger - grounded

1/2 inch of fresh tumeric (or 1 teaspoon of tumeric powder.)
1/2 teaspoon of belacan (prawn paste)
Tamarind juice according to preference
Ginger flower (bunga kantan) and Vietnamese coriander (daun kesum) according to preference
Salt and sugar according to preference
Water

Method:
Heat up the oil and saute the onion, garlic, shallot and ginger until fragrant. Add in the chili paste and saute. Once browned, lower the heat and add in the fish. Then, add in the tamarind juice and leave until it boils. Add salt and sugar according to your preference and leave it to cook with lid on.