Malaysian Assam Fish Curry

5.0 from 9 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Malaysian

Ingredients: Seafood Vegetables

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• 4 tablespoon oil
• 3 sprigs curry leaves
• 2 lemongrass, bruised and knotted
• 1 tablespoon curry powder
• 1 tomato, cut into 8 wedges
• 30 gram tamarind pulp + 1 1/2 cup water, mix well, strained
• 4-5 Spanish mackerel steaks, or about 650 - 700 gram firm white fish fillet (e.g. red snapper, rock fish, tilapia)
• 1 tablespoon sugar, or to taste
• 1 teaspoon salt, or to taste
• 250 gram okra, cut into halves
• Grind the following into spice paste
• 50 gram shallots (Indonesian: bawang merah)
• 3 cloves garlic (Indonesian: bawang putih)
• 3 serrano/cayenne chilies (Indonesian: cabe keriting)
• 1 inch ginger

Instructions

1. Heat oil in a wok on medium high and sauté spice paste until fragrant, about 3 minutes.
2. Add curry leaves, lemongrass, and curry powder. Mix well, and cook for another 2 minutes.
3. Add tomato and tamarind liquid, bring to a boil.
4. Add fish fillet, season with sugar and salt. Cook until fish is cooked through. Adjust taste as needed.
5. Add okra, cook for another minute.
6. Turn off heat, transfer to a serving bowl. Serve immediately with steamed white rice.