Vegetable Sour Spicy Curry Recipe (Asam Pedas)

Vegetable sour spicy curry, referring to a Malaysian curry, is literally vegetable asam pedas. Asam pedas is known as kuah in Bahasa Malaysia, which means gravy or curry. The core ingredient for non-vegetarian asam pedas is fish, usually fresh local Malaysian catch. But for a vegetable or vegetarian asam pedas, it’s a mix of Malaysian vegetables - refer to the ingredients list to see what they are (TAMARIND/ASAM FRIED FISH).

 

That said, the Malaysian mix of blended local herbs, known as rempah, is what matters most. The spice mix must have the right balance of sourness, spiciness, and saltiness. While cooking the rempah, tasting as you go is key to making a delicious sour spicy curry. Still, it is a simple cooking style and budget-friendly, using Malaysian ingredients, which includes popular Asian herbs (MALAYSIAN MUTTON CURRY).

How to Make Fried Fish Tamarind (Asam) Style

Tamarind or asam as known amongst Malaysia is one of the ingredients used for Malaysian savoury dishes, particularly for curries, and gravy dishes. But for Malay cooking, as well as Nyonya food, one of the dishes which incorporates tamarind juice in a different style of cooking is Tamarind Fried Fish, or known as Ikan Goreng Asam. This fish recipe may not be a familiar one for some, including Malaysians, yet, it’s a food love for those who love sourness into fish fry (MALAYSIAN MUTTON CURRY).

 

An easy recipe as there is not much to do, except marinated fish into the tamarind juice, later frying. Paired with a no-cook dip or sauce. Generally, for a such a style fish recipe, the choice is cencaru or torpedo scud, but feel free to use other suited fish, like mackerel/ikan kembung as in the second choice of recipe attached. Also, the raw dipping sauce uses the common kitchen staples. Tamarind fish or asam fish or ikan goreng asam is about tanginess, spiciness tastes.