Dish of Fish Curry Assam
(click to enlarge)

Fish Curry Assam


Malaysia & Singapore
Makes:
Effort:
Sched:
DoAhead:  		 3.3 #
***
1 hr
Yes		 An important fish curry stew, with plenty of vegetables. It's very popular in Malaysia and Singapore, and rightly so. It's delicious, and can be reheated.

14
2
8
4
4
7
2
2
3
3
-------
1
10
-------
3
2-1/3
1/2
1/2
oz
T
oz
oz
oz
oz
cl
in
T
T
---
t

---
T
c
T
T
Fish (1)
Tamarind (2)
Tomatoes, ripe
Okra
Eggplant (3)
Onion
Garlic
Ginger Root
Curry Powder (4)
Water
-- Tempering
Mustard Seed (5)
Curry Leaves (6)
---------
Oil
Water
Sugar (7)
Salt
Do-Ahead
  1. Prepare your fish. Scale (not needed for Mackerel), remove heads and tails, clean, remove skin (not needed for Mackerel or Sardines, optional for Trout).   (time varies)
  2. If not on hand, make Malay Curry Powder - Fish. It is very important to use the right Curry Powder for this recipe.   (10 minutes)
Prep   -   (40 min)
  1. Cut FISH: into largish bite size chunks, or as you prefer.
  2. If using block form TAMARIND, chop as best you can and soak in 1/2 cup of hot water for at least 30 minutes. Press through a wire strainer and discard solids.
  3. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop medium.
  4. Tumble OKRA with 1 T vinegar and let soak for 20 minutes (helps them stay intact and not slimy, but not too long or they get stiff). Then rinse and cut off the cap and cut crosswise diagonally into 2 equal weight pieces.
  5. Cut EGGPLANT into medium bite size pieces. Hold in cold water acidulated with a bit of Citric Acid or Lemon Juice until needed.
  6. Quarter ONION lengthwise and slice thin crosswise.
  7. Crush GARLIC and chop fine. Slice GINGER thin, cut slices into threads and chop threads fine. Mix.
  8. Mix Curry Powder with 3 T Water to make a slurry.
  9. Mix all Tempering items.
Run   -   (20 min)
  1. In a spacious sauté pan or wok, heat Oil and stir in Tempering mix. Careful, the Curry Leaves will snap and spit for a few seconds. When the Mustard Seeds are popping well, stir in Onion and fry stirring until just starting to become translucent.
  2. Stir in Garlic Mix and fry stirring for another minute.
  3. Stir in Curry Powder Slurry and continue to fry stirring often until it starts to get glossy from the oil.
  4. Stir in Tamarind, Salt, Sugar (if using), Tomatoes, and Water. Bring to a boil.
  5. Stir in Fish, Okra, and drained Eggplant. Bring back to a simmer. Simmer covered for about 10 minutes. Take off the heat.
  6. Serve hot with plenty of steamed Jasmine rice. Because of its liquid and light vegetables, a main dish serving can be 10 or 11 ounces rather than the usual 8 ounces. This dish reheats well, but keep the reheating brief.
NOTES:

  1. Fish:

      Weight is for Fish made recipe ready. Mackerel is the preferred fish, but other oily fish can be used, including fresh Tuna, fresh Bonito, fresh sardines, or even trout. Either Fillets, Mackerel Steaks or Tuna / Bonito Chunks can be used.

  2. Tamarind:

      If your Tamarind is concentrate in a jar, use 2 T, or if it's block use about 2 T, soak and strain. If you don't have tamarind use 1 T lemon juice - not the same, but it's something. For details see our Tamarind page.

  3. Eggplant:

      If at all possible use one of the narrow eggplants that don't need to be peeled, Chinese, Japanese, etc. If all you have is the large purple blimps, you will have to peel. For details see our Eggplants page.

  4. Curry Powder:

      This should be a Malaysian Fish Curry Powder. This is different from the curry powder used for Meat and Poultry. It is very important the right Curry Powder be used for this dish. See our recipe Malay Curry Powder - Fish.

  5. Mustard Seeds:

      This is the Indian temperature gage. Black Mustard Seeds are always used. If you have only Yellow, they will work but pop more violently and at a slightly lower temperature.

  6. Curry Leaves:

      These fresh leaves are necessary for the true flavor of southern India (and some Southeast Asia), and are now reasonably available in Indian and Southeast Asian markets, at least here in California. Dried ones aren't of much use (unless you force dried them yourself within a couple weeks). If you don't have them you will have to leave them out - there is no acceptable substitute. For details see our Curry Leaves page.

  7. Sugar:

      (Optional) Asians are Sugar Junkies. There is no way I could stand the 1-1/2 Tablespoons called for in the pattern recipe, in fact, for my taste, even less han 1/2 T is fine, or even none.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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