Assam Fish (Tamarind Curry Fish)
Makes 4 serving. Total cost per serving: $2.31

What I used:

3 pieces batang fish (I used frozen batang fish from Song Fish at Jurong Point. $10 for a packet of 7-8 medium pieces)
6 shallots, chopped
1 red onion, sliced into rings
1 jar Woh Hup Assam Sauce
5 “strands” of long beans, cut into 1.5 inch size
1 carrot, sliced
Chinese cabbage, chopped (I did not notice the weight but I used 3 handfuls of chopped cabbage)
1 red chilli (large), deseeded and chopped into two
2 tomatoes
750ml water
1 tablespoon olive oil

Steps:
1. Clean the batang fish and salt it front and back. Leave it uncovered in the fridge for half an hour, then pat dry with kitchen towels.
2. Heat up the olive oil, then add shallots and onions and fry til fragrant. Add the long beans and carrots and fry for 3 minutes.
3. Add the entire jar of Woh Hup Assam Sauce and three jars of water (it totals up to about 750ml). Bring to boil, then add cabbage, fish, tomatoes and chilli.
4. Lower the heat, simmer for 10 minutes til fish is cooked and vegetables are soft.
5. Serve hot with rice.

How much I spent:
$4.50 for fish
$0.60 for tomatoes
$0.50 for cabbage
$0.30 for carrot
$0.50 for long beans
$3.70 for Woh Hup Assam Sauce
Everything else from my pantry