Nyonya assam fish curry

Main Dish
4 servings
20 min
30 min


Number of serving: 4
300g tenggiri/Spanish mackerel - cut into chunks/bite sizes

10 ladies fingers/okra - cut into two

2 red chillies - slit

1 green chilly - slit

2 serai/lemon grass - bruised

5 kaffir lime/limau purut leaves - tear into pieces

1 1/2 tbsp tamarind paste/assam - mix into 1/2 liter of water

1/4 cup oil

salt to taste

For The Rempah/Curry Paste:

1/2 tbsp blended/grounded ginger

1/2 tbsp blended/grounded garlic

1 tbsp blended/grounded shallots

2 tbsp blended/grounded dried red chillies (or as preferred)

1 1/2 tbsp fish curry powder


  • When oil is heated, fry the rempah/curry paste until the oil floats.
    Add inside the ladies fingers, lemon grass and chillies.
    Give a good stir after which pour in the tamarind water.
    Simmer and boil until the ladies fingers are half cooked.
    Gently place the fish inside and add salt to taste.
    When the fish is cooked and the curry is bubbling, add the lime leaves and stir in.
    Off the heat and curry is done to be served.


Nyonya Assam Fish Curry, photo 1Nyonya Assam Fish Curry, photo 2


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