Saturday, 1 September 2007

Nyonya Assam Pedas



You can use skate (Ikan Pari), mackerel (Ikan Kembung) or even salmon.













Ingredients:
  • 600g fish, cut into fairly big pieces
  • 2 stalks polygonum (daun kesom)
  • 1 wild ginger bud (bunga kantan), halved, keep the other half for garnishing

Spices to be grounded:

  • 4 fresh red chillies
  • 2 dried chillies
  • 1/2 tsp turmeric powder
  • 2 stalk lemon grass (serai), sliced
  • 5 slices galangal (lengkuas)
  • 8 shallots
  • 4 cloves garlic
  • 1 tbsp ground coriander

Mix together & strain:

  • 20g tamarind paste (assam jawa)
  • 1 liter water

Seasoning:

  • salt to taste
  • 1/2 tsp sugar

Garnishig:

  • halves wild ginger bud(bunga kantan), sliced finely
  • some mint leaves

Method:

Heat oil, saute ground spices and bunga kantan halves until fragrant. Dilute with 3-4 tbsp tamarind juice. Add in fish & saute well.

Add the rest of tamarind juice and daun kesum. Bring to boil. Let it simmer for 5-10 minutes. Add in seasoning. Serve curry with garnishing

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