Thursday, Dec 20 2007

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Spicy Assam Fish Curry

By Sudha Mohan

Ingredients

750g fish Spanish Mackerel/herring/golden snapper/red snapper
10 lady's finger
1 brinjal,cut into 4
3 tomatoes,cut into 4
1 coconut ,squeezed to 1 cup thick coconut milk and 4 cups thin coconut milk
1 ginger flower (bunga kantan)
2 pcs kaffir lime leaves (daun limau purut)
5 tbsp oil

Ground Spices:
15 shallots
12 pips garlic
10 dried chillies
5 fresh red chillies
1cm galangal(lengkuas)
2 lemon grass(serai)
2cm fresh turmeric(kunyit basah)
21/2 cm toasted shrimp paste(belacan)
2 tbsp fish curry powder

Seasoning:
4 tbsp thick tamarind juice
1 tbsp sugar
salt to taste
2-3 tbsp lime juice (add lastly)

Method

1. Heat oil ,saute ground spices until fragrant,
2. Slowly add in thick coconut milk while frying to get nice colour.
3. Pour in the thin coconut milk and bring to boil.
4. Add ginger flower,kaffir leaves, and lower fire.
5. Simmer until fragrant.
6. Add all the vegetables,use medium heat.
7. Half way thru, add in the fish pieces, and simmer
8. Add seasoning and mix well.

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