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Fish in Asam Curry

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Fish in Asam Curry



Total Time
Total Time
Prep 20 M / Cook 30 M

4 Servings

Grace Teo
Grace Teo   thegraceteo
Published on May 13, 2017

  Based on 1243 ratings  Watch Now



chilli peppers (dried)  
lemongrass stalk(s)  
garlic clove(s)
3 cm
10 g
shrimp paste (dried)
3 cm
turmeric (fresh)  


ginger torch flower
2 tbsp
tamarind pulp
kaffir lime leaves
aubergine (Indian)
ladies' fingers
200 g
tamarind peel(s)  


When it comes to selecting my favourite dish, I would definitely settle for curry. No question or hesitation over it! The varieties of curries found in Malaysia are just amazing and abundant. The gravy ranges from thick to thin. Whichever way it is cooked, just serve it with rice and it turns into comfort food to many.

When it comes to my utmost favourite seafood curry, I can never refuse 'Sour and spicy fish curry' or in Malay, it is known as 'Asam pedas ikan'. Just like grilled fish (Ikan Bakar), it has to be cooked using stingray to get the ultimate flavour.

It had been quite some time since I last ate 'Asam pedas ikan pari'. I absolutely love it to bits. However, I held back recreating this dish as I was not able to get the tamarind peel and ginger torch flower which are both core ingredients in creating the special 'asam pedas' taste and aroma. There was once where I found out that the local botanical garden was growing the plant. I was so close to contacting them to ask for the flower. Just imagine their reaction had I actually did! Thankfully, my mom brought some to Germany when she came over for a visit. Now, I proudly have some at home.

The most important ingredient to me (personally) is stingray, as I had mentioned earlier. Each time, as I make my way to the fishmonger which is a 20 minutes bike ride away, I keep my fingers crossed hoping that stingray would be available. There were many unfortunate times but finally, I managed to get hold of them. To you guys living in countries where all these ingredients are easily available, there is really no reason for you not to recreate this dish.

Having said that, I understand that in many countries, tamarind peel, ginger torch flower and Vietnamese coriander are not available. Do not let that hold you back from making this dish. As the sourness of the dish is really important, you need to have tamarind pulp or tamarind paste, at least. A good balance of sourness, saltiness, sweetness and spiciness is the key factor to making a good 'asam pedas' dish.

My husband enjoyed the curry a lot but he did suggest using a different type of fish because stingray does not have much flesh. Unfortunately, I am definitely unwilling to compromise as it is the best choice when cooking this dish. Instead, I will add more pieces of stringray. The soft flesh of the stingray soaks up the curry perfectly, unlike other fishes. However, if it is not possible to obtain stingray, replace it with any white fishes like red snapper or sea bass. 'Asam pedas ikan pari' is one dish that tastes better with every mouthful. Hence, I would not mind letting it sit for 2-3 hours after it is ready as the taste gets more flavourful as time passes. Remember to simmer the curry until it is slightly thicker for the optimum flavour.

Fish in Asam Curry is also known as: Asam Pedas Ikan PariIkan Pari Masak Asam Pedas



Step 1/4

Blend ingredients in A. In a pot, sauté blended ingredients in 4 tablespoons of oil until the oil separates. Then, add ginger torch flower. Continue sautéing ingredients until fragrant.


Step 2/4

Soak tamarind pulp in 500 ml of warm water for 10 minutes. Run tamarind pulp water through a sieve and add to pot.


Step 3/4

Once gravy begins to boil, add aubergine, ladies fingers and tomatoes. Add sugar and salt to taste.


Step 4/4

Then, add fish to the pot and let it simmer for 10 minutes or until fish is cooked. Bruise some lime leaves and add to pot. Serve with steamed white rice.

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