Ingredients
| Name | Amount (Metric / US) |
|---|---|
| FISH STEAKS/FILLETS | 900 g / 1.98 lb |
| CAPSICUM | 1 large |
| CURRY PASTE | 3 Tbsps |
| GINGER | 1 Tbsp |
| GARLIC | 1 Tbsp |
| TAMARIND PASTE | 1 Tbsp |
| SUGAR | 1 Tbsp |
| OYSTER SAUCE | 1 Tbsp |
| LONG STALKS LEMON GRASS | 2 |
| LIME LEAVES | 10 |
| CURRY LEAVES | 8 |
| SHAOXING HUATIAO WINE | 3 Tbsps |
| COCONUT CREAM | 400 ml / 1.69 cups |
| CORIANDER TO GARNISH | 1 leaf |
Assam Fish Curry
Assam Fish Curry might be a good recipe to expand your main course repertoire. This recipe makes 6 servings with 415 calories, 33g of protein, and 27g of fat each. For $4.59 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of garlic, tamarind paste, coconut cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person were impressed by this recipe. It is a rather pricey recipe for fans of Indian food. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is super. Similar recipes are Assam Fish Curry, Penang Assam Laksa (Nyonya Hot and Sour Noodles in Fish Soup), and Assam Pedas Pomfret.
Instructions
Buy a nice thick cut of white fish. You can use snapper, dory, kingklip or hake. I like to cut away the belly because its alot thinner in thickness. Cut the steak portion into large chunks. They will shrink when cooked, so dont cut too small a piece. I dont waste the belly parts. I like to roll them up. And then tie the roll of belly fish meat with a single strand of chive, so that it will look as chunky as the rest of the fish meat. Set aside the prepared fish. Prepare the red capsicum. Slice off one end. And then slice off the other end. This will give you a tube. Slide a knife around the inside walls of the red capsicum. Remove the inner seeds and membrane. Slice the hollow tube of red capsicum into half and then slice into thin strips. Grate or mince some peeled ginger to get approximately 1 tablespoon of ginger. Prepare a handful of spices/herbs 2 stalks of lemon grass, 10 lime leaves and a handful of curry leaves. Add 2 tablespoons of cooking oil to a pan. When the oil is hot, add 3 tablespoons of red curry paste of your choice. I always use the A1 brand from Singapore. Find a good curry paste that works for you where you are, and then stock your larder with it! Stir fry the paste in the hot pan for a minute. Add the ginger. Add the garlic. Stir fry well to combine. Add the lemon grass, lime leaves and curry leaves. Stir well to combine. Add 1 tablespoon of tamarind paste. Stir well to combine and dissolve the tamarind. When the curry paste is nice and fragrant, about 1 to 2 mins later, add 3 tablespoons of Shaoxing Huatiao wine. Add 400ml of coconut cream. Every brand of coconut cream is different. Some are thicker than others. But dont add water at this point. And dont use coconut milk instead of cream or light coconut milk. Its not the same. Add 1 tablespoon of oyster sauce. Add 1 tablespoon of sugar. Stir well to combine and leave to simmer on a low heat. The sauce will get very thick. Dont add water here because when the fish is placed in to cook, it will introduce alot of moisture to the sauce. When the sauce has been simmering gently for 2 to 3 mins, taste the sauce. Adjust the taste here because every brand of oyster sauce/tamarind/wine is different and the sauce needs to be fine tuned accordingly. If its too sour, add a little more sugar. If it tastes flat, add a little wine and oyster sauce. Stir well to combine. When the sauce is ready, gently add the fish into the pan. Keep the stove at medium heat and let the fish cook slowly in the sauce. Try not to handle the fish too much in the sauce as it will cause the fish to flake or break up. As the fish cooks, it will release moisture into the sauce and thin it out. Gently cover the fish with the sauce. Cover the pan and let it simmer till the fish is cooked through. It usually takes about 5 to 8 minutes depending on the thickness of the fish. When the fish is cooked, add the red capsicum strips and gently stir through till they are warmed through but not cooked till soft. If the sauce is too thick at this point, add a couple of tablespoons of water and stir well to combine. Dish out the fish curry gently because the fish may flake or break up. Garnish with coriander leaves.
Fish works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Beaux Freres Willamette Valley Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 50 dollars.
