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.


Related video


Rate this recipe:

Related recipes

Recipe Coconut shrimp curry
Coconut shrimp curry
2 servings
20 min
Very Easy
Recipe Leek, coconut and curry soup
Leek, coconut and curry soup
2 servings
40 min
Very Easy
Recipe Assam curry prawns
Assam curry prawns
3 servings
45 min
Very Easy
3 / 5
Recipe Assam pork curry recipe
Assam pork curry recipe
4 servings
40 min


Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips

Daily Menu

Receive daily menu: