Assam Fish Curry

Assam Fish Curry

  Ready in : 45 mins

Assam Fish Curry might be a good recipe to expand your main course repertoire. This recipe makes 6 servings with 415 calories, 33g of protein, and 27g of fat each. For $4.59 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of garlic, tamarind paste, coconut cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person were impressed by this recipe. It is a rather pricey recipe for fans of Indian food. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is super. Similar recipes are Assam Fish Curry, Penang Assam Laksa (Nyonya Hot and Sour Noodles in Fish Soup), and Assam Pedas Pomfret.

Ingredients

fish steaks/fillets

fish steaks/fillets

900 g

capsicum

capsicum

1 large

curry paste

curry paste

3 tablespoons

ginger

ginger

1 tablespoon

garlic

garlic

1 tablespoon

tamarind paste

tamarind paste

1 tablespoon

sugar

sugar

1 tablespoon

oyster sauce

oyster sauce

1 tablespoon

long stalks lemon grass

long stalks lemon grass

2

lime leaves

lime leaves

10

curry leaves

curry leaves

8 pieces

shaoxing huatiao wine

shaoxing huatiao wine

3 tablespoons

coconut cream

coconut cream

400 ml

coriander to garnish

coriander to garnish

1 leaves

Cooking in Steps

  1. 1
    Buy a nice thick cut of white fish. You can use snapper, dory, kingklip or hake.

    white fish

    white fish

    snapper

    snapper

    hake

    hake

  2. 2
    I like to cut away the belly because its alot thinner in thickness.

  3. 3
    Cut the steak portion into large chunks. They will shrink when cooked, so dont cut too small a piece.

    steak

    steak

  4. 4
    I dont waste the belly parts. I like to roll them up. And then tie the roll of belly fish meat with a single strand of chive, so that it will look as chunky as the rest of the fish meat.

    chives

    chives

    fish

    fish

    meat

    meat

    roll

    roll

  5. 5
    Set aside the prepared fish.

    fish

    fish

  6. 6
    Prepare the red capsicum. Slice off one end.

    red pepper

    red pepper

  7. 7
    And then slice off the other end. This will give you a tube. Slide a knife around the inside walls of the red capsicum.

    red pepper

    red pepper

    knife
    knife
  8. 8
    Remove the inner seeds and membrane. Slice the hollow tube of red capsicum into half and then slice into thin strips.

    red pepper

    red pepper

    seeds

    seeds

  9. 9
    Grate or mince some peeled ginger to get approximately 1 tablespoon of ginger.

    ginger

    ginger

    ground meat

    ground meat

  10. 10
    Prepare a handful of spices/herbs 2 stalks of lemon grass, 10 lime leaves and a handful of curry leaves.

    curry leaves

    curry leaves

    lemon grass

    lemon grass

    lime leaves

    lime leaves

    spices

    spices

    herbs

    herbs

  11. 11
    Add 2 tablespoons of cooking oil to a pan.

    cooking oil

    cooking oil

    frying pan
    frying pan
  12. 12
    When the oil is hot, add 3 tablespoons of red curry paste of your choice.

    red curry paste

    red curry paste

    cooking oil

    cooking oil

  13. 13
    I always use the A1 brand from Singapore. Find a good curry paste that works for you where you are, and then stock your larder with it!

    curry paste

    curry paste

    stock

    stock

  14. 14
    Stir fry the paste in the hot pan for a minute.

    frying pan
    frying pan
  15. 15
    Add the ginger.

    ginger

    ginger

  16. 16
    Add the garlic. Stir fry well to combine.

    garlic

    garlic

  17. 17
    Add the lemon grass, lime leaves and curry leaves. Stir well to combine.

    curry leaves

    curry leaves

    lemon grass

    lemon grass

    lime leaves

    lime leaves

  18. 18
    Add 1 tablespoon of tamarind paste. Stir well to combine and dissolve the tamarind.

    tamarind paste

    tamarind paste

    tamarind

    tamarind

  19. 19
    When the curry paste is nice and fragrant, about 1 to 2 mins later, add 3 tablespoons of Shaoxing Huatiao wine.

    curry paste

    curry paste

    wine

    wine

  20. 20
    Add 400ml of coconut cream. Every brand of coconut cream is different. Some are thicker than others. But dont add water at this point. And dont use coconut milk instead of cream or light coconut milk. Its not the same.

    light coconut milk

    light coconut milk

    coconut cream

    coconut cream

    coconut milk

    coconut milk

    cream

    cream

    water

    water

  21. 21
    Add 1 tablespoon of oyster sauce.

    oyster sauce

    oyster sauce

  22. 22
    Add 1 tablespoon of sugar. Stir well to combine and leave to simmer on a low heat. The sauce will get very thick. Dont add water here because when the fish is placed in to cook, it will introduce alot of moisture to the sauce.

    sugar

    sugar

    water

    water

    fish

    fish

  23. 23
    When the sauce has been simmering gently for 2 to 3 mins, taste the sauce. Adjust the taste here because every brand of oyster sauce/tamarind/wine is different and the sauce needs to be fine tuned accordingly. If its too sour, add a little more sugar. If it tastes flat, add a little wine and oyster sauce. Stir well to combine.

    oyster sauce

    oyster sauce

    tamarind

    tamarind

    sugar

    sugar

    wine

    wine

  24. 24
    When the sauce is ready, gently add the fish into the pan. Keep the stove at medium heat and let the fish cook slowly in the sauce. Try not to handle the fish too much in the sauce as it will cause the fish to flake or break up.

    fish

    fish

    stove
    stove
    frying pan
    frying pan
  25. 25
    As the fish cooks, it will release moisture into the sauce and thin it out. Gently cover the fish with the sauce. Cover the pan and let it simmer till the fish is cooked through. It usually takes about 5 to 8 minutes depending on the thickness of the fish.

    fish

    fish

    frying pan
    frying pan
  26. 26
    When the fish is cooked, add the red capsicum strips and gently stir through till they are warmed through but not cooked till soft. If the sauce is too thick at this point, add a couple of tablespoons of water and stir well to combine.

    red pepper

    red pepper

    water

    water

    fish

    fish

  27. 27
    Dish out the fish curry gently because the fish may flake or break up.

    fish

    fish

  28. 28
    Garnish with coriander leaves.

    coriander

    coriander