Assam Curry Fish

Aunt Janet & Marcus joined us for dinner at my home. It was a last minute decision because Uncle Mike was out for dinner and Melvin & Steph were out, leaving both of them. Marcus called me when I was cooking, he asked us what are we having for dinner. I told him I am cooking and invited them over. With only 3 dishes serving, marcus "ta pau" 2 more dishes from restaurant.

I tried cooking Assam Curry Fish today. And it wasn't bad. All who eat gave good comments. ^^ I was happy because it was my first Assam Curry Fish.

Assam Curry Fish

Ingredients - Fish:

1 pc medium size of your preferred fish

5cm ginger (sliced)

2 stalks spring onion (cut into approx. 5cm long)

Ingredients:

2 tbsp tamarind paste

100ml water

4 stalks polygonum a.k.a daun kesom (as shown in picture below)

1 wild ginger bud a.k.a bunga kantang (as shown in picture below)

2 tomatoes

400ml water

Ground ingredients:

3 tbsp chilli paste

1 tbsp curry powder

1 tbsp galangal

1stalk lemon grass (sliced) (as shown in picture below)

a pinch of stock granules

6 shallots

3 cloves garlic

2 candlenuts (as shown in picture below)

Preparing the ingredients:

- Mix tamarind paste with 100ml water and strained for juice.

- Cut the wild bud into half and chopped finely one half, leave aside the other half. (If this is the first time you are dealing with wild bud [like me], do not hesitate, the stalk cannot be used. Just throw it away.)

- Cut each tomato into 4 parts.

- Mix all ground ingredients into a mixture-like.

1. In a big plate, lay the spring onions and ginger as the base before putting your fish on top. Steam the fish for about 8 mins (depending on the thickness of your fish, mine is about 2.5cm). This step is to cast away the fishy smell. (You may skip this step if you are using white fish. I have to do this step because darling is very fussy about the fish smell)

2. Heat about 5 tbsp oil in wok, add in the ground ingredients, polygonum and one half of wild bud uncut.

3. Fry till fragrant. Add in the tamarind juice and 400ml water. Bring to boil and let it simmer for another 3 minutes.

4. Add in the fish and cook for another 3 minutes. Add salt to taste. Before serving, sprinkle the finely chopped wild bud on top.

Note: You may add in other vegetables as well, eg; brinjals, lady's fingers.