"Gourmandism is an act of judgement, by which we prefer things which have a pleasant taste to those which lack this quality." – Jean-Anthelme Brillat-Savarin

Assam Fish Curry

1. 1 kg Selar fish / Kempong / Fish Fillet
2. 3 tbsp tamarid assam java (mixed with 400 ml water. Discard seeds)
3. 10 belimbing buloh (optional)
4. 5 branches of laksa leaves
5. 1/2 stalk rojak flower (flower to middle stalk section)
6. 200g ladies fingers
7. 1 tomato
8. cooking oil

1. 1/2 tsp salt
2. 1/2 tsp sugar

Pounded Ingredients:
1.  10 shallots
2. 8 fresh chillies
3. 8 dried red chillies (soaked)
4. a small knob of fresh tumeric (thumb size)
5. 4 slices golangol
6. 1/2″ toasted belacan

1. Heat up wok, add oil and fry the pounded ingredients until fragrant. Add in belimbing and continue frying.
2. Add in assam and cook for 3-4 minutes.
3. Add in fish, laksa leaves and cook for 8 minutes. Add in seasonings and stir well.
4. Cook the ladies fingers in boiling water, and add into Step (3).
5. Serve hot.

*You can steam the fish and pour the curry gravy over the fish before serving, instead of cooking the fish in the curry.


One response

  1. Anonymous

    Tried this. Yummy!!!

    September 2, 2012 at 1:31 PM

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