Wash and clean the fish. Then marinate with tamarind juice for 5 minutes. Set aside.
Blend all wet rempah ingredients with 1/2 cup water.
In a stock pot and boil 1 litre water.
Add durian paste and wet spice blend, fresh turmeric, lemongrass and turmeric leaves.
Let it simmer for 15 minutes.
Add the fish, cucumber, bunga kantan and daun kesum.
Cook under slow fire for another 10 minutes.
Season with salt and sugar.