Friday, April 9, 2010

Assam Curry Fish

The simplest and easiest fish recipe was the Fried Kembung With Assam Sauce. Then the recipe for Deep Fried Fish With Cili Padi Sauce. A bit more work for you have to fry the fish and make the spicy soy sauce. Today its another spicy fish dish. Assam fish, also with siakap. Cooked with brinjals and Asian herbs for the thick fiery tangy gravy. The pictures are a bit off too. I tried adjusting and not much of a difference to make it more appealing. But rest assured the dish is worth going for.

Assam fish 
1 medium size siakap (seabass) - clean, gut and cut into smaller pieces
4 small chinese brinjals (cut lengthwise into two)

To ground/blend
10 dried red chillies
1 medium sized onion
5 pips garlic
1 inch ginger
1 inch turmeric (kunyit)
1 inch lengkuas (galangal)
1 stalk serai (lemongrass)
The rest
1 bunch of daun kesum (water pepper leaves) - rinsed with water
1 stick of bunga kantan (torch ginger bud) - sliced thinly
2 pieces of assam keping (dried tamarind)
1 tsp crushed gula melaka/palm sugar
1/4 cup oil
Salt to taste

In heated oil, fry grounded ingredients over low heat till aromatic and oil splits. 
Pour 1 litre water, add brinjals, assam pieces, salt and sugar.
Simmer till heated through. 
Add fish, gently stir and continue to simmer. 
When fish is cooked, stir in bunga kantan and daun kesum.
After one minute or so, remove from heat. 
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