Saturday, April 24, 2010

Assam Fish Curry

My grandmother used to use this Assam Fish Curry as a the soup base for her Laksa. I never could quite take to it. I prefer the Laksa my dad makes. However, the Assam Fish Curry goes terrifically with white or brown rice.

I adapted this recipe from Kuali. Serves 8.

1 kilogram mackerel ;
250 grams ladies fingers
1 Tomato ; quartered
3 sprigs polygonum leaves ; (daun kesum)
4 tablespoons tamarind paste ; mixed with
500 mililiters Water
1 wild ginger bud ; halve and smash stem
2 pieces dried tamarind skin
5 tablespoons oil
~~ -- Ground Ingredients -- ~~
12 shallots
8 fresh red chillies
4 slices Galangal
1 cm fresh turmeric
2 cm square belacan ; toasted
2 stalks Lemongrass
~~ -- Seasoning -- ~~
3/4 teaspoon salt ; or to taste
1/2 teaspoon sugar ; or to taste

Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises.

Add asam jawa juice and bring to the boil. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes. Put in mackerel and cook for 10 minutes. Add tomato and adjust seasoning to taste. Dish out and serve with hot plain rice immediately.

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