Tamarind Fish Curry (Asam Pedas)

Tamarind Fish Curry, known as Asam Pedas, is a tangy and spicy Malaysian dish combining the sourness of tamarind with the heat of chili peppers. This dish offers an exciting fusion of flavors to please the palate. Key steps include marinating fish in tamarind juice, sautéing aromatic spices like lemongrass and turmeric, and simmering the fish in a rich coconut milk broth. Its appeal is in the bold flavors, vibrant colors, and the harmonious balance of sour, spicy, and savory notes, making it a truly enjoyable culinary experience.

Ingredients

• 1 pound white fish fillets
• 1/4 cup tamarind paste
• 1 can coconut milk
• 2 stalks lemongrass, smashed
• 1 inch galangal, sliced
• 4 pieces dried tamarind slices
• 6 pieces dried chili peppers, deseeded
• 1/2 cup okra, halved
• 1 tbsp cooking oil
• 1 tbsp sugar

Instructions

1. Marinate the white fish fillets with tamarind paste for 15 minutes in a bowl and set aside.
2. Heat 1 tablespoon of cooking oil in a large pan over medium heat and sauté the smashed lemongrass, sliced galangal, and deseeded dried chili peppers until they become fragrant, about 3 to 4 minutes.
3. Add the coconut milk, dried tamarind slices, and sugar to the pan. Stir well and bring the mixture to a gentle simmer.
4. Gently add the marinated fish fillets and halved okra to the pan. Sprinkle in the salt, stir lightly, and simmer for about 10 minutes or until the fish is cooked through and tender.
5. Remove from heat and serve the curry hot with steamed rice or your preferred accompaniment.

Keywords: Dinner, Tamarind, Spicy, Coconut Milk, Chili Peppers, Main Course, Malaysian

Spice Rack: Turmeric, Chili Powder, Coriander Powder, Cumin Seeds

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