So, another blog entry for Assam Curry? Sure! Remember my previous Assam Curry Fish? If you can't remember, perhaps, you would like to do the flipping back to the recipe prior to digesting this another Assam Fish Curry? And this Nyonya Assam Fish curry mind you, is a popular take amongst us Malaysians (Nyonya Fish Sambal & Grilled Fish Sambal Stuffed). Assam basically means sourness and don't we Malaysians love sour notes (Kembung Assam Sauce, Chilli Soy Fish, Bengali Yogurt Fish Curry & Penang Assam Laksa)? I do. Honestly, I do. A fusion between Chinese and Malay ingredients, spices and local herbs, Nyonya assam fish curry is just so mind blowing. Terrific bold spicy tastes, aromatic and of course tanginess. Come follow me, let's learn how to make Nyonya Assam Fish Curry (Malaysian Indian Fish Curry, Pompret Soy Sauce & Stingray Spicy Sauce).
300g tenggiri/Spanish mackerel - cut into chunks/bite sizes
10 ladies fingers/okra - cut into two
2 red chillies - slit but don't cut through
1 green chilli - slit but don't cut through
2 serai/lemon grass - bruised
5 kaffir lime/limau purut leaves - tear into pieces
1 1/2 tbsp tamarind paste/assam - mix into 1/2 liter of water
1/4 cup oil
salt to taste
For The Rempah/Curry Paste:
1/2 tbsp blended/grounded ginger
1/2 tbsp blended/grounded garlic
1 tbsp blended/grounded shallots
1 tbsp blended/grounded dried red chillies (or as preferred)
1 tbsp fish curry powder
When oil is heated, fry rempah/curry paste until aromatic and oil splits.
Add in ladies fingers, lemon grass and chillies.
Give a good stir after which pour in tamarind water.
Simmer and boil until ladies fingers are half cooked.
Gently drop fish inside.
Season with salt.
Season with salt.
When fish is cooked, add lime leaves and stir.
Off the heat and curry is done to be served.