Assam Fish Curry
Filed Under: Asian Recipes Hot & Spicy Popular Recipes Recipes Singapore & Malaysia Recipes Stews & Curries
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Assam Fish Curry Recipe
Whip up this assam fish curry on busy nights – your family will be impressed with the results.
- 40 grams tamarind better known as ‘assam’ locally
- 500 ml water
- 1 tbsp cooking oil
- 5 shallots peeled and finely chopped
- 1 packet instant fish curry spice about 200g pack*
- 3 sprigs curry leaves
- juice of 1 lime
- 4 tenggiri fish fillets about 400 to 550grams
- 10 lady’s fingers (orka) tops trimmed, cut to 3 sections
- 200 grams brinjal (eggplant or aubergine) halved lengthwise and cut to 1 cm slices
- 2 tomatoes each cut into six wedges
- chilli powder to taste (I use about 1 tsp)
- salt or fish sauce to taste
* I use the A1 brand of instant fish curry spice. You can use your favourite brand.
- Dissolve assam (tamarind) in 500ml of water. Using a spoon, stir thoroughly until the assam is dissolved and the solution turns brown.
- Filter the assam solution (there are large seeds and long fibers) through a fine sieve so that you have particle-free assam solution. Set aside.
- Heat wok with oil. Add chopped shallots and stir fry until you smell the aroma.
- Add fish curry paste and curry leaves. Stir fry until you smell the fragrance of the curry, about a minute.
- Add assam solution prepared in step 2 and lime juice. Bring to a boil, add the fish fillets and simmer for 2 minutes.
- Flip the fish fillets to the other side with kitchen tongs. Add lady’s fingers and eggplant. Simmer for 5-7 minutes, or until the vegetables are cooked. One minute before turning off the stove, add the tomato wedges.
- Season curry with chilli powder (for the heat; instant sauce is usually not very hot), and salt or fish sauce (if not salty enough). Serve with steamed rice.
Noob Cook Tips
- Instant curry sauce is usually not very hot, hence it is a good idea to add chilli powder to taste for the additional heat.
- A small dash of fish sauce added at the end of cooking goes a long way to flavour the curry.
- For a more distinctly sour assam taste, use more tamarind.