Assam Pedas Ikan/ Tamarind Spicy Fish Curry

Could not help wondering if the naming it Tamarind Spicy Fish Curry is misleading, as there is another dish, (the Assam Gulai) using almost all the same ingredients, but without frying the ground ingredients in oil till fragrant. You just put all the spices and herbs into the tamarind juice, bring to a boil, simmer a while then add in the fish. Complete the cooking with the requisite salt and sugar seasoning. Absolutely delicious if you add some mint leaves and shredded bunga kantan (torch ginger flower).

I hardly cook that now as my family does not like it and freshly ground ingredients are a must for the Assam Gulai dish.

I normally will use a chopper to grind/chop the ingredients in bulk. Anytime I need to dish out a curry, I just thaw some and voila! time to enjoy a delicious meal. Depending on the dish, I sometimes have to change or adjust the ingredients/spices used.

Assam Pedas Ikan/Tamarind Spicy Fish Curry
(the tail portion of the Threadfin that I cooked)
The shredded Torch Ginger Flower provides an occasional change of flavour.

Ingredients :

400 gm fish meat or 2 pieces of fish steaks ( I used ‘senangin’or threadfin)

10 dried chillies (seeded for a mild flavour)

12 shallots

6 pips garlic

1 inch piece of fresh turmeric(the older rhizomes taste better)

1 thick lemon grass

1 inch piece of belachan(shrimp paste)

Some limau purut/kaffir lime leaves (shredded or tore up)

Daun kesum/ Vietnamese coriander(or Vietnamese mint)

Assam jawa/tamarind paste (about 1 teaspoon, mixed with a cup of water and strained.)

Salt and pepper to taste

Aternatively,

i)  use any fish you like (suggestions: red snapper,garoupa)

ii) use the bunga kantan (torch ginger flower), shredded finely, instead 

of the daun kesum and kaffir lime leaves

 Method :

1. Grind the chillies, shallots, garlic, turmeric, lemon grass and belachan together.
2. Fry the ingredients in oil till fragrant.
3. Add assam jawa/tamarind water, about a cup. (depending on whether you prefer a thicker or thinner curry)
4. Add in the Vietnamese mint and kaffir lime leaves.
5. Bring to a boil.
6. Add in the fish, and add in salt and sugar to taste.
7. Simmer till fish is cooked.

In this picture, I used red snapper steaks which I cut into smaller pieces to hasten cooking time.(and Vietnamese mint)