Wash and cut all the ingredients.
Add the oil and sauté the ginger and turmeric ginger.
Add the onion, garlic and chili then stir well.
Add the tilapia and the fish sauce, salt, pepper and seasoning powder. Then add the Kakang Gata and cover it.
When its boiling add some water and the mustasa then cover again.
When mustasa is softened add the pure coconut milk.
Then add the lemon juice and cook for 2 minutes more.
Serve with white rice. Enjoy