Friday, April 9, 2010

Assam Curry Fish

I got a question for you. Did the Fried Kembung With Assam Sauce and Deep Fried Fish With Cili Padi Sauce and Fried Fish In Soy Sauce capture your attention? Yes? No? Not Sure? Never mind. Perhaps you should take another glimpse of the two recipes, meanwhile, I have another option for you today. Obviously another fish dish, this one is Asam Curry Fish which may not look appealing. Bear with me yea because I am not there yet with capturing spectacular shots. Nevertheless, to all you food lovers who simply adore fish curry, this Assam Curry Fish is for you. I am certain you will definitely dig into this thick fiery tangy fish curry, cooked with seabass, brinjals and scented with a good number of Asian herbs. You should be salivating right now I reckon. Got to to. Take care everyone.  

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
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

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.  
Don't forget to trend alongside "cook with nava-k" at every other social media please!

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