Assam Fish Curry
Assam Fish Curry might be a good recipe to expand your main course repertoire. This recipe makes 6 servings with 415 calories, 33g of protein, and 27g of fat each. For $4.59 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of garlic, tamarind paste, coconut cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person were impressed by this recipe. It is a rather pricey recipe for fans of Indian food. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is super. Similar recipes are Assam Fish Curry, Penang Assam Laksa (Nyonya Hot and Sour Noodles in Fish Soup), and Assam Pedas Pomfret.
- Serves: 6
- Time: 45 Mins
- Category: lunch, main course, main dish, dinner
- Health Rating: 56.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
fish steaks/fillets | 900.0 | grams | None |
 |
capsicum | 1.0 | large | None |
 |
curry paste | 3.0 | Tbsps | None |
 |
ginger | 1.0 | Tbsp | None |
 |
garlic | 1.0 | Tbsp | None |
 |
tamarind paste | 1.0 | Tbsp | None |
 |
sugar | 1.0 | Tbsp | None |
 |
oyster sauce | 1.0 | Tbsp | None |
 |
long stalks lemon grass | 2.0 | None | |
 |
lime leaves | 10.0 | None | |
 |
curry leaves | 8.0 | None | |
 |
shaoxing huatiao wine | 3.0 | Tbsps | None |
 |
coconut cream | 400.0 | milliliters | None |
 |
coriander to garnish | 1.0 | leave | None |
fish steaks/fillets
Qty: 900.0
Metric: grams
Price: None
capsicum
Qty: 1.0
Metric: large
Price: None
curry paste
Qty: 3.0
Metric: Tbsps
Price: None
ginger
Qty: 1.0
Metric: Tbsp
Price: None
garlic
Qty: 1.0
Metric: Tbsp
Price: None
tamarind paste
Qty: 1.0
Metric: Tbsp
Price: None
sugar
Qty: 1.0
Metric: Tbsp
Price: None
oyster sauce
Qty: 1.0
Metric: Tbsp
Price: None
long stalks lemon grass
Qty: 2.0
Metric:
Price: None
lime leaves
Qty: 10.0
Metric:
Price: None
curry leaves
Qty: 8.0
Metric:
Price: None
shaoxing huatiao wine
Qty: 3.0
Metric: Tbsps
Price: None
coconut cream
Qty: 400.0
Metric: milliliters
Price: None
coriander to garnish
Qty: 1.0
Metric: leave
Price: None
Instructions
Step 1: Buy a nice thick cut of white fish. You can use snapper, dory, kingklip or hake.
Ingredients:
- white fish
- snapper
- hake
Step 2: I like to cut away the belly because its alot thinner in thickness.
Step 3: Cut the steak portion into large chunks. They will shrink when cooked, so dont cut too small a piece.
Ingredients:
- steak
Step 4: I dont waste the belly parts. I like to roll them up. And then tie the roll of belly fish meat with a single strand of chive, so that it will look as chunky as the rest of the fish meat.
Ingredients:
- chives
- fish
- meat
- roll
Step 5: Set aside the prepared fish.
Ingredients:
- fish
Step 6: Prepare the red capsicum. Slice off one end.
Ingredients:
- red pepper
Step 7: And then slice off the other end. This will give you a tube. Slide a knife around the inside walls of the red capsicum.
Ingredients:
- red pepper
Equipment:
- knife
Step 8: Remove the inner seeds and membrane. Slice the hollow tube of red capsicum into half and then slice into thin strips.
Ingredients:
- red pepper
- seeds
Step 9: Grate or mince some peeled ginger to get approximately 1 tablespoon of ginger.
Ingredients:
- ginger
- ground meat
Step 10: Prepare a handful of spices/herbs 2 stalks of lemon grass, 10 lime leaves and a handful of curry leaves.
Ingredients:
- curry leaves
- lemon grass
- lime leaves
- spices
- herbs
Step 11: Add 2 tablespoons of cooking oil to a pan.
Ingredients:
- cooking oil
Equipment:
- frying pan
Step 12: When the oil is hot, add 3 tablespoons of red curry paste of your choice.
Ingredients:
- red curry paste
- cooking oil
Step 13: I always use the A1 brand from Singapore. Find a good curry paste that works for you where you are, and then stock your larder with it!
Ingredients:
- curry paste
- stock
Step 14: Stir fry the paste in the hot pan for a minute.
Equipment:
- frying pan
Step 15: Add the ginger.
Ingredients:
- ginger
Step 16: Add the garlic. Stir fry well to combine.
Ingredients:
- garlic
Step 17: Add the lemon grass, lime leaves and curry leaves. Stir well to combine.
Ingredients:
- curry leaves
- lemon grass
- lime leaves
Step 18: Add 1 tablespoon of tamarind paste. Stir well to combine and dissolve the tamarind.
Ingredients:
- tamarind paste
- tamarind
Step 19: When the curry paste is nice and fragrant, about 1 to 2 mins later, add 3 tablespoons of Shaoxing Huatiao wine.
Ingredients:
- curry paste
- wine
Step 20: Add 400ml of coconut cream. Every brand of coconut cream is different. Some are thicker than others. But dont add water at this point. And dont use coconut milk instead of cream or light coconut milk. Its not the same.
Ingredients:
- light coconut milk
- coconut cream
- coconut milk
- cream
- water
Step 21: Add 1 tablespoon of oyster sauce.
Ingredients:
- oyster sauce
Step 22: Add 1 tablespoon of sugar. Stir well to combine and leave to simmer on a low heat. The sauce will get very thick. Dont add water here because when the fish is placed in to cook, it will introduce alot of moisture to the sauce.
Ingredients:
- sauce
- sugar
- water
- fish
Step 23: When the sauce has been simmering gently for 2 to 3 mins, taste the sauce. Adjust the taste here because every brand of oyster sauce/tamarind/wine is different and the sauce needs to be fine tuned accordingly. If its too sour, add a little more sugar. If it tastes flat, add a little wine and oyster sauce. Stir well to combine.
Ingredients:
- oyster sauce
- tamarind
- sauce
- sugar
- wine
Step 24: When the sauce is ready, gently add the fish into the pan. Keep the stove at medium heat and let the fish cook slowly in the sauce. Try not to handle the fish too much in the sauce as it will cause the fish to flake or break up.
Ingredients:
- sauce
- fish
Equipment:
- stove
- frying pan
Step 25: As the fish cooks, it will release moisture into the sauce and thin it out. Gently cover the fish with the sauce. Cover the pan and let it simmer till the fish is cooked through. It usually takes about 5 to 8 minutes depending on the thickness of the fish.
Ingredients:
- sauce
- fish
Equipment:
- frying pan
Step 26: When the fish is cooked, add the red capsicum strips and gently stir through till they are warmed through but not cooked till soft. If the sauce is too thick at this point, add a couple of tablespoons of water and stir well to combine.
Ingredients:
- red pepper
- sauce
- water
- fish
Step 27: Dish out the fish curry gently because the fish may flake or break up.
Ingredients:
- fish
Step 28: Garnish with coriander leaves.
Ingredients:
- coriander
Dietary Information
- Gluten-Free
- Dairy-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 415.18 kcal | 20.76% |
| Fat | 26.71 g | 41.09% |
| Saturated Fat | 21.94 g | 137.11% |
| Carbohydrates | 12.61 g | 4.2% |
| Net Carbohydrates | 9.98 g | 3.63% |
| Sugar | 4.75 g | 5.27% |
| Cholesterol | 75.0 mg | 25.0% |
| Sodium | 165.31 mg | 7.19% |
| Alcohol | 1.21 g | 100.0% |
| Alcohol % | 0.56 % | 100.0% |
| Protein | 33.35 g | 66.7% |
| Vitamin B3 | 37.52 mg | 187.62% |
| Vitamin C | 91.5 mg | 110.91% |
| Folate | 379.81 µg | 94.95% |
| Selenium | 63.22 µg | 90.32% |
| Manganese | 1.08 mg | 54.22% |
| Vitamin A | 2150.12 IU | 43.0% |
| Vitamin B12 | 2.38 µg | 39.71% |
| Phosphorus | 353.7 mg | 35.37% |
| Vitamin D | 4.65 µg | 31.0% |
| Potassium | 773.85 mg | 22.11% |
| Copper | 0.39 mg | 19.65% |
| Vitamin B6 | 0.38 mg | 18.83% |
| Magnesium | 68.2 mg | 17.05% |
| Iron | 2.96 mg | 16.46% |
| Fiber | 2.63 g | 10.5% |
| Vitamin B5 | 1.01 mg | 10.1% |
| Zinc | 1.28 mg | 8.53% |
| Vitamin B2 | 0.13 mg | 7.83% |
| Vitamin B1 | 0.11 mg | 7.57% |
| Vitamin E | 1.04 mg | 6.95% |
| Calcium | 53.04 mg | 5.3% |
| Vitamin K | 4.05 µg | 3.86% |
