Flavorful Assam Fish Curry - A Spiced Delight











Looking for a delectable main course that combines the tanginess of tamarind with the richness of coconut? This Assam Fish Curry recipe is your ticket to a flavorsome feast, featuring a symphony of spices, tender fish fillets, and a velvety sauce.


Step 1: Preparing the Fish

Start your culinary journey by selecting a nice, thick cut of white fish, such as snapper, dory, hake, or kingklip. Carefully trim the belly to ensure even thickness throughout. Chunk the fillet into large pieces, remembering they'll shrink a bit when cooked. If you've trimmed away the belly, don't discard it! Instead, roll it up and secure with a strand of chive for a visually pleasing presentation that matches the chunkiness of the rest of the fish.
Pro Tip: Use a sharp knife for precise cuts and to prevent the fish from tearing.

Step 2: Sautéing the Base

Heat cooking oil in a large pan over medium heat before stirring in the red curry paste of your choice. I swear by the A1 brand from Singapore for its authentic flavor, but feel free to use what best suits your palate. Cook until fragrant, which is usually about a minute, then add in minced garlic and grated ginger. Follow up with finely chopped lemon grass, lime leaves, and curry leaves, infusing your kitchen with an aromatic wonder.
Pro Tip: Adjust the amount of curry paste according to how spicy you like your curry.

Step 3: Creating the Curry Base

Introduce 1 tablespoon of tamarind paste to the pan, stirring until fully dissolved. Pour in 400 ml of coconut cream (opt for a thicker brand for a richer curry, and avoid diluting with water). Next, stir in 1 tablespoon each of oyster sauce and sugar, carefully balancing the savory depth with a hint of sweetness. Let the mixture simmer on a low heat to thicken, making sure not to add water at this stage since the fish will later contribute its moisture.
Pro Tip: Avoid substituting coconut cream with milk for the best consistency.

Step 4: Finishing Touches

After the sauce is properly simmered and adjusted for taste, it's time to gently place the fish pieces into the pan. Cook the fish on medium heat, being careful not to stir too vigorously to prevent the fish from breaking apart. Cover and let it simmer until the fish is cooked through, usually about 5 to 8 minutes. To finish, add the red pepper strips, allowing them to heat through but retain their crunch. If the sauce thickens too much, a slight addition of water can help achieve the desired consistency.
Pro Tip: Garnish with fresh coriander leaves before serving for a pop of color and freshness.