Assam Pedas can be literally translated as "sour and spicy", and is a classic way of Malaysian cooking. This particular recipe is one that has been in the family for quite awhile, and remains one of my favorite. This recipe can be made using most types of fish, but it's most commonly made using the spanish mackerel or stingray.
Ingredients:
- 1 Fish, (Around 0.5 kg would be good)
- 10 ladies finger/okra
- 1 tomato, cut in wedges
- 1 teaspoon of fish curry powder
- 2 pieces of vietnamese mint/coriander/daun kesum
- 1 tablespoon of palm sugar (or sugar)
- Cooking oil
- Salt
Chili Paste Ingredients:
- 1 clove garlic
- 1 stalk lemongrass
- 5 shallots
- dried chilies (depends on how spicy u want it to be)
- 1/2 tablespoon of prawn paste (or belacan)
Tamarind Juice Ingredients:
- 1.5 cups of water
- Tamarind pulp
Instructions:
- Use a blender to grind the ingredients for the chili paste and set it aside. U can also use a pestle and mortar for a more authentic feel.
- Soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water.
- Drain the pulp and save the tamarind juice.
- Heat oil and fry the spice paste for 2 minutes or until fragrant.
- Add the tamarind juice, fish curry powder and bring to boil.
- Add the tomato wedges, okras and daun kesom and bring to boil.
- Add the fish, salt, and palm sugar/sugar.
- Simmer on low heat for 5 minutes or until the fish is cooked.
- Serve hot.
