Assam curry fish

Main Dish
4 servings
40 min
30 min
Fish for protein, brinjal for fiber and up-heavenly Asian herbs especially for the finishing with bunga kantan and daun kesum.


Number of serving: 4
1 medium size siakap (seabass ; clean, gut and cut into smaller pieces)

4 small chinese brinjals (cut lengthwise into two)

To ground/blend

10 dried red chillies

1 medium sized onion

5 pips garlic

1 inch ginger

1 inch turmeric (kunyit)

1 inch lengkuas (galangal)

1 stalk serai (lemongrass)

1 bunch of daun kesum (water pepper leaves ; rinsed with water)

1 stick of bunga kantan (torch ginger bud ; sliced thinly)

2 pieces of assam keping (dried tamarind)

1 tsp crushed gula melaka/palm sugar

1/4 cup oil

Salt to taste


  • In heated oil, fry grounded ingredients over low heat till aromatic and oil splits.
    Pour 1 litre water, add brinjals, assam pieces, salt and sugar.
    Simmer till heated through.
  • Add fish, gently stir and continue to simmer.
    When fish is cooked, stir in bunga kantan and daun kesum.
    After one minute or so, remove from heat.


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