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.

Diets

GLUTEN FREE

DAIRY FREE

PESCATARIAN

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

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

white fish

snapper

hake
2
I like to cut away the belly because its alot thinner in thickness.
3
Cut the steak portion into large chunks. They will shrink when cooked, so dont cut too small a piece.

steak
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

fish

meat

roll
5
Set aside the prepared fish.

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

red pepper
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

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

red pepper

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

ginger

ground meat
10
Prepare 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
11
Add 2 tablespoons of cooking oil to a pan.

cooking oil

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

red curry paste

cooking oil
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

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

frying pan
15
Add the ginger.

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

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

curry leaves

lemon grass

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

tamarind paste

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

curry paste

wine
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

coconut cream

coconut milk

cream

water
21
Add 1 tablespoon of oyster sauce.

oyster sauce
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

water

fish
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

tamarind

sugar

wine
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

stove

frying pan
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

frying pan
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

water

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

fish
28
Garnish with coriander leaves.

coriander

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Assam Fish Curry

Diets

GLUTEN FREE

DAIRY FREE

PESCATARIAN

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

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

white fish

snapper

hake

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

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

steak

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

fish

meat

roll

5 Set aside the prepared fish.

fish

6 Prepare the red capsicum. Slice off one end.

red pepper

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

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

red pepper

seeds

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

ginger

ground meat

10 Prepare 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

11 Add 2 tablespoons of cooking oil to a pan.

cooking oil

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

red curry paste

cooking oil

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

stock

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

15 Add the ginger.

ginger

16 Add the garlic. Stir fry well to combine.

garlic

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

curry leaves

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

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

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

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.

5
Set aside the prepared fish.

6
Prepare the red capsicum. Slice off one end.

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.

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

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

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

11
Add 2 tablespoons of cooking oil to a pan.

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

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!

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

15
Add the ginger.

16
Add the garlic. Stir fry well to combine.

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

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

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

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.

21
Add 1 tablespoon of oyster sauce.

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.

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.

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.

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.

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

28
Garnish with coriander leaves.