🤠’s easy Dry Assam Fish Curry
You can use a pre made mix but it’s easy to cook an Indian style dry version of the Nyonya dish called Assam Fish Curry.
You will need 3 fish fillets eg Tenggiri, Jehanak or Garoupa, 1 T Halba mix, 5T curry fish powder, 10 shallots, one thumb size galangal, one line, 4 lemongrass stalks, kaffir lime leaves, Gula Melaka, 2 T tamarind pulp, soaked in boiling water, salt to taste, 5 dried chillis, soaked in hot water.
Garnishing: one Bunga Kantan (Torch ginger), sliced, two tomatoes, sliced,
Step 1 Wash fish fillets. Put shallots, dried chillis, galangal, lemongrass into a blender. Add 2 T oil. Blend to a paste.
Step 2. Toast 1 T Halba mix in a wok. No need to add oil. When aromatic, remove Halba mix from wok. Add oil and fry the shallot, chilli, galangal etc paste. Add back the Halba mix, Add fish curry powder. Mix well and fry until aromatic, adding more oil as necessary to prevent paste from sticking to wok.
Step 3. Add the fish fillets, Bunga Kantan, chopped, tomatoes, Kaffir lime leaves, and a squeeze of lime juice. Add 20 ml or more water to taste. Add tamarind juice. Close wok lid and fry for 8-10 minutes, turning once. Add salt a,d sugar to taste. Reduce heat and fry until sauce is thick. Tip: do not overcook the fish.
Step 4. Before serving, squeeze some lime juice on the fish.
