Assam Fish Curry
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.
Diets
Ingredients
fish steaks/fillets
900 g
capsicum
1 large
curry paste
3 tablespoons
ginger
1 tablespoon
garlic
1 tablespoon
tamarind paste
1 tablespoon
sugar
1 tablespoon
oyster sauce
1 tablespoon
long stalks lemon grass
2
lime leaves
10
curry leaves
8 pieces
shaoxing huatiao wine
3 tablespoons
coconut cream
400 ml
coriander to garnish
1 leaves
Cooking in Steps
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1Buy a nice thick cut of white fish. You can use snapper, dory, kingklip or hake.
white fish
snapper
hake
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2I like to cut away the belly because its alot thinner in thickness.
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3Cut the steak portion into large chunks. They will shrink when cooked, so dont cut too small a piece.
steak
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4I 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
fish
meat
roll
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5Set aside the prepared fish.
fish
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6Prepare the red capsicum. Slice off one end.
red pepper
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7And 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
knife -
8Remove the inner seeds and membrane. Slice the hollow tube of red capsicum into half and then slice into thin strips.
red pepper
seeds
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9Grate or mince some peeled ginger to get approximately 1 tablespoon of ginger.
ginger
ground meat
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10Prepare a handful of spices/herbs 2 stalks of lemon grass, 10 lime leaves and a handful of curry leaves.
curry leaves
lemon grass
lime leaves
spices
herbs
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11Add 2 tablespoons of cooking oil to a pan.
cooking oil
frying pan -
12When the oil is hot, add 3 tablespoons of red curry paste of your choice.
red curry paste
cooking oil
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13I 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
stock
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14Stir fry the paste in the hot pan for a minute.
frying pan -
15Add the ginger.
ginger
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16Add the garlic. Stir fry well to combine.
garlic
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17Add the lemon grass, lime leaves and curry leaves. Stir well to combine.
curry leaves
lemon grass
lime leaves
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18Add 1 tablespoon of tamarind paste. Stir well to combine and dissolve the tamarind.
tamarind paste
tamarind
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19When the curry paste is nice and fragrant, about 1 to 2 mins later, add 3 tablespoons of Shaoxing Huatiao wine.
curry paste
wine
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20Add 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
coconut cream
coconut milk
cream
water
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21Add 1 tablespoon of oyster sauce.
oyster sauce
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22Add 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
water
fish
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23When 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
tamarind
sugar
wine
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24When 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
stove
frying pan -
25As 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
frying pan -
26When 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
water
fish
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27Dish out the fish curry gently because the fish may flake or break up.
fish
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28Garnish with coriander leaves.
coriander