Friday, April 9, 2010

Assam Curry Fish


One of my favourites, Assam Fish Curry with its spicy sour notes never ever will fail me (Fried Kembung With Assam Sauce and Deep Fried Fish With Cili Padi Sauce and Fried Fish In Soy Sauce). For someone like me, call me the typical Malaysian, Assam Fish Curry is  forever a food joy to my palates. This, my version of Assam Fish Curry I won't say is a class above the rest, neither my pictures are another class better, I know, speak about learning to use a new camera or learning picturing by itself? Nevertheless, I can sincerely vouch that my Assam Fish Curry, my way, is mouthwatering. I reckon this fiery tangy fish curry, cooked alongside seabass, brinjals and scented with a good number of Asian herbs will leave you begging for more (Kangkung Belacan). Cook it, yes, cook it foodies!   

Ingredients
Assam fish 
1 medium size siakap (seabass) - clean, gut and cut into bite sizes.
4 small Chinese brinjals (cut lengthwise into two)

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

Method
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, combine in bunga kantan and daun kesum.
Stir and remove from heat.  






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4 comments:

  1. Bern a while since you last posted a recipe. Love it! Happy Valentine’s Day, dear! xoxo

    ReplyDelete

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