Assam curry is the type of spicy tamarind soured curry. This Nyonya- style curry is suitable for seafood like fish, prawn and squid. It does not contain coconut milk or condense milk. But with the taste of assam (tamarind), this curry is very appetizing. This is the type of curry that my mum used to make for the family. I learned from mum on the steps, and I made my own version of assam curry.
See my bowl of mouth-watering assam curry fish?
Assam Curry Fish
Serves 3 to 4
Ingredients:2 thick slices of fish fillet, sprinkled with salt and set aside
6-8 lady's finger
1 onion, peeled and diced
1 tomato, diced
2 stalk of lemon grass, get the white portion bruised
6 Kaffir lime leaves
1/2 of ginger flower, halved
fresh curry paste (bought from market)
Seasonings:Light soy sauce or salt
2 tbsp of tamarind pulp with half cup of water (mix and strain the juice)
1. Heat up the wok with enough oil. Stir fry the onion, Kaffir lime leave, lemon grass and curry paste for few minutes until fragrant.
2. Add water and bring to a boil. Add ginger flower, lady's finger, tomato and fish to simmering for about 5 minutes. Add tamarind juice, salt and sugar to taste.
3. When everything is cooked, turn off the flame. Dish out and serve hot with rice.