FISH CURRY | MALAYSIAN ASSAM FISH CURRY | YUMMY ASHAS KITCHEN (flavours of traditions)

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories while evaporated milk provides creaminess.

tamarind paste

💰Cheaper: lemon juice

Lemon juice offers a similar tangy flavor.

Prepare the fish by cleaning and cutting it into pieces.

Soak tamarind paste in warm water and strain to extract juice.

Heat vegetable oil in a pot over medium heat until shimmering.

Add shallots, garlic, and ginger, sauté until fragrant, about 2-3 minutes.

Incorporate lemongrass, galangal, and chili peppers, cooking for another 2 minutes.

Stir in turmeric, coriander, and cumin, cooking until spices are fragrant, about 1 minute.

Pour in the tamarind juice and bring to a simmer.

Add the fish pieces gently into the pot, ensuring they are submerged in the sauce.

Cover and cook for 10-15 minutes until fish is cooked through and flakes easily.

Stir in coconut milk and sugar, adjusting seasoning with salt to taste.

Simmer for an additional 5 minutes to meld flavors.

Serve hot with steamed rice.

Cooking Techniques

Spice Level:

Allergens