The word “assam” translates as “sour” in Malaysian and Indonesian and often refers to dishes
cooked with tamarind, a souring agent used in many South East Asian dishes. This dish of
Assam Fish Curry uses tamarind concentrate which is available in most Asian supermarkets.
3 tbsp vegetable oil
50g Asian shallots, finely chopped
3 cloves garlic, crushed
3 red chilies, finely chopped, optional
5cm ginger, grated
2 sprigs curry leaves
8cm lemongrass, bruised
1 heaped tbsp Spice Fusion Singapore Curry blend
1 large tomato, cut into wedges
2 tbsp tamarind concentrate
2 cups water
500g firm white fish fillets cut into large chunks
1 tbsp sugar, or to taste
1 tsp salt, or to taste
200g beans, cut into halves
2 medium potatoes, peeled and diced
Heat oil in large saucepan and sauté shallots, garlic, ginger and chilli, if using,
for about 5 minutes, stirring frequently.
Stir in curry leaves, lemongrass and Singapore Curry blend and cook on low heat
for another 2 minutes.
Add tomato, tamarind concentrate and water; bring to the boil.
Add potato and cook until almost tender then add fish fillets and season with sugar and salt.
Cook until fish is cooked through. Taste and adjust seasoning, if necessary.
Add beans and cook until tender.
Serve with steamed white rice and garnish with chopped parsley or coriander.