Tamarind adds a tangy, piquant lift to many dishes to whet the appetite. In this recipe for Assam Fish Curry, it incorporated dried tamarind apple (asam keping) beautifully with the garoupa fish.
This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 500 g fish (garoupa)
- 1/2 tsp salt
- 3 - 4 tbsp oil
- 1 stalk lemongrasss (mashed)
- 2 stalks polygonum/laksa leaves (daun kesom)
- 50 g tamarind paste (mixed with 500ml water, strained to get tamarind juice)
- 1 slice dried tamarind apple (asam keping)
- 1/4 pineapple (peeled, cored, and sliced)
- 2 tomatoes (quartered)
- 1 onion (peeled, halved and sliced)
- 1 wild ginger bud (bunga kantan) finely sliced
- 1 sprig mint leaves
- Spices (finely ground)
- 8 dried chillies (soaked to soften, seeded)
- 6 red chillies (seeded)
- 10 shallots (peeled)
- 4 cloves garlic (peeled)
- 2 cm knob fresh turmeric (sliced)
- 1/2 tsp dried shrimp paste (belacan)
- 1 tbsp coriander powder
- 1 tbsp chicken stock powder
- salt and sugar to taste
- Cut the fish into 3 thick slices and season with salt. Set aside for 10-15 minutes.
- Heat oil in a large saucepan. Fry lemongrass and polygonum for 10-20 seconds. Add ground spice ingredients and fry over medium-low heat until fragrant.
- Add tamarind juice and bring to the boil. Add tamarind apple, pineapple, tomato and onion.
- Add the fish slices and season to taste. Cook for 5-6 minutes, or until fish is cooked.
- Add a sprinkling of wild ginger bud and mint leaves. Dish out and serve hot with rice.