"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

Ingredients:
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

Seasonings:
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

Method:
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.

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One response

  1. Anonymous

    Tried this. Yummy!!!

    September 2, 2012 at 1:31 PM

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