teaspoons sesame oil
1 onion, sliced lengthways
cloves garlic, crushed
teaspoon turmeric, ground
3 green tomatoes, chopped
cup spinach, torn
cups fish stock
teaspoon dried shrimp paste
Salt to taste
Heat a wok with oil until smoking hot.
Saute the garlic, onion and turmeric for about 30 seconds. Add the
spinach and tomatoes. Stir in the fish stock and bring to the boil. Add
shrimp paste, cover with a lid and simmer until the vegetables are
tender. Add salt to taste. Serve with steamed white rice.