Malaysian•comfort
Malaysian Assam Fish Curry
Learn how to cook Malaysian assam fish curry that tastes just like the one served in Malaysian Mamak stalls. Don't forget to serve this with steamed rice.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tablespoon oil
- 3 sprigs curry leaves
- 2 lemongrass, bruised and knotted
- 1 tablespoon curry powder
- 1 tomato, cut into 8 wedges
- 30 gram tamarind pulp + 1 1/2 cup water, mix well, strained
- 4-5 Spanish mackerel steaks, or about 650 - 700 gram firm white fish fillet (e.g. red snapper, rock fish, tilapia)
- 1 tablespoon sugar, or to taste
- 1 teaspoon salt, or to taste
- 250 gram okra, cut into halves
- 50 gram shallots (Indonesian: bawang merah)
- 3 cloves garlic (Indonesian: bawang putih)
- 3 serrano/cayenne chilies (Indonesian: cabe keriting)
- 1 inch ginger
Instructions
- 1
Heat oil in a wok on medium high and sauté spice paste until fragrant, about 3 minutes.
- 2
Add curry leaves, lemongrass, and curry powder. Mix well, and cook for another 2 minutes.
- 3
Add tomato and tamarind liquid, bring to a boil.
- 4
Add fish fillet, season with sugar and salt. Cook until fish is cooked through. Adjust taste as needed.
- 5
Add okra, cook for another minute.
- 6
Turn off heat, transfer to a serving bowl. Serve immediately with steamed white rice.