Skip to main content

Assam Curry Fish


Whipping up this curry is a breeze, all thanks to the ready cooked curry paste which I bought from the Kg. Simee market, for just only Rm2!



Ladies fingers or okra, halved bean curd puffs, halved tomatoes and the 'star' of this dish, black promfret.
The 2 rgt assam curry paste which will suffice for 1 whole fish and  ............ 'lo and behold' this is the end result .......


My favourite bean curd puffs, soaking in the curry ...... yummy


A delilcious, tangy and mouth watering one-dish dinner with protein, carbohydrates, fibre and vitamins .... All rolled in one!

Ingredients
  • 200 gm assam curry fish paste
  • 1 black pomfret - cleaned and cut into 3 portions
  • 2 tomatoes
  • a few pieces of okra
  • 10 pieces bean curd puffs
  • 2 cups of water
  • Salt to taste

Preparation

Just boil the paste with 2 cups of water, add in the tomatoes and bean curd puffs.  Next to go in is the okra and finally the fish.  Simmer for a while, add salt to taste and viola, it's done!



Note :  You can add in  some tamarind juice if you want the curry to be more tangy.
Labels:

Comments

  1. Angie's RecipesMay 15, 2010 at 3:57 AM

    The pictures make me salivate! Really a yummy-looking curry dish.

    ReplyDelete
  2. Sonia ~ Nasi Lemak LoverMay 15, 2010 at 11:39 AM

    yummy yummy, more ric please..have a nice weekend.

    ReplyDelete
  3. My Little SpaceMay 15, 2010 at 1:09 PM

    Haven't tried black pomfret in assam curry before! I wonder my kids will like it! Must try it someday! Hope you have a wonderful weekend!
    Cheers, Kristy

    ReplyDelete
  4. 3 hungry tummiesMay 15, 2010 at 3:57 PM

    There is nothing more I miss than black pomfret which is not available here :(
    I am going to visit you the next time I'm back in Malaysia :)

    ReplyDelete
  5. ann lowMay 16, 2010 at 12:12 AM

    Oh...so yummy! I just cooked curry fish head last Sunday also using the ready made curry paste.

    ReplyDelete
  6. CheahMay 16, 2010 at 12:28 AM

    Thank you very much Angie and Sonia.

    Kristy. Give it a try. Quite often I use black pomfret for curries.

    3 hungry tummies
    You let me know when you're visiting Ipoh on your next visit M'sia.

    ReplyDelete
  7. penny aka jeroxieMay 16, 2010 at 1:58 PM

    Assam fish. Not had this for awhile... next couple of weeks of things to cook. Nice with cold weather.

    ReplyDelete
  8. JeannieMay 17, 2010 at 10:24 AM

    Sure sounds super easy! Looks good too!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more