Asam Pedas Recipe(Tamarind fish curry) |
Ingredients: |
60 g tamarind pulp 1 liter water 1 kg Stingray, cut into chunks (or use whole small fish) 2 stalks polygonum leaves 2 stalks ginger flower, halved and sliced finely ¼ piece of a small pineapple, cut into small pieces 2 teaspoons salt 2 tablespoons fish sauce 1 tablespoon sugar, or to taste Spice to ground to paste: 20 g (15) dried chilies, soaked in hot water to soften, seeded and drained 50 g (2 stalks) lemon grass, use the bottom inner tender part only, sliced thinly 15 g turmeric, skinned and sliced 150 g shallots, peeled 20 g dried shrimp paste (belachan) |
Method: Mix the tamarind pulp and water and strain to extract the juice. Bring the tamarind juice, polygonum leaves and spice paste to a boil in a wok or clay pot. Simmer on low heat for 30 minutes and season to taste with salt, fish sauce and sugar. Add the fish and boil until cooked, about 2 minutes. Add the sliced ginger flower and dish out. Serve hot with steamed rice. |
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