Curry Assam Fish

Curry Assam Fish

I love this recipe given to me by my friend. The sour curry taste is so mouth-watering and the aroma that comes out of it while it’s cooking – heavenly!

Ingredients
Serves: 6 

  • 2 mackerel steaks
  • 4 shallots
  • 2 garlic cloves
  • 1 fresh red chillies
  • 2 stalks curry leaves
  • 2 tsp tamarind paste*
  • 1 tbsp curry powder
  • 3 tbsp milk
  • 1 whole tomato, quartered
  • 1 onion, sliced
  • 1 brinjal, sliced
  • 3 cups water
  • 1 tsp sugar
  • salt and pepper to taste
  • oil for cooking

Directions
Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Season the mackerel with salt and pepper and let marinate for 15 minutes.
  2. Pound the garlic, shallots and red chillies in mortar and pestle until fine.
  3. Heat oil in pot and fry the pounded ingredients and curry leaves until fragrant. Then add the fish and fry together. Mix the curry powder with some water to make a paste and stir in the pot. Add the tamarind paste, water, milk and mix.
  4. Add the tomatoes, brinjal, onion and season with sugar, salt and pepper. Bring to a boil, lower heat, taste and adjust seasoning. Simmer for another 5 minutes then serve. with rice.

Tip

I use the concentrated seedless tamarind paste which can easily be found in stores nowadays. If you are using the tamarind blocks, then pinch off a larger section and mix with water and strain the seeds to get the juice.

Tip

To make a “healthier” version I opted to use milk instead of coconut milk but you can certainly use coconut milk which will make the flavour richer.

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