Hot And Sour Fish Curry Recipe -  Ikan Asam Pedas

RECIPES OF SINGAPORE

This fragrant and spicy curry is enriched by a touch of coconut milk.

Ingredients :

6 pieces

4 sprigs

625 ml

1 cm

85 ml

3 tbsp

1 tsp

-

2

Spice Paste:

15 pieces

1/2 tsp

250 ml

2 pieces

4 Cloves

10 pieces

Thick fish fillet or cutlets

Polygonum (daun kesum), chopped

Water

Galangal, smashed

cooking oil

Thick coconut milk

Sugar

Salt to taste

Slices asam gelugor or 1 heaped tablespoon tamarind pulp soaked in water for juice.

Dried chilies, soaked in hot water

Turmeric powder

Water

Candlenuts

Garlic

Shallots

Method :

• Chop and blend spice paste ingredients finely.

• Heat oil in wok or pan, then fry the galangal and blended ingredients for approx. 5 minutes.

• Add the asam gelugor or tamarind pulp.

• Add 1/2 cup of water and continue to cook for another 5 minutes.

• Add the rest of the water and bring to a boil.

• Add the fish fillet, daun kesum, salt, sugar and coconut milk and allow to simmer uncovered for another 5 minutes before serving.