Ikan Asam Pedas (Hot Sour Fish Curry) Recipe

Ingredients :

1/3 cup oil

1 cm (1/2 inch) galangal, smashed

2 slices asam gelugor, or 1 heaped tbsp tamarind pulp, soaked in water for juice

2.5 cups water

6 thick fish fillets or cutlets

4 sprigs polgonum (daum kesum), chopped

salt to taste

1 tsp sugar

3 tbsp thick coconut milk

Spice paste -

15 dried chilies, soaked in hot water

2 candlenuts

4 cloves garlic

10 shallots

1/2 tsp turmeric powder

1 cup water

Malaysia Ikan Asam Pedas (Hot Sour Fish Curry)

Method :

Chop and blend the spice paste ingredients finely. Heat oil in a saucepan then fry the galangal and blended ingredients for 5 minutes.

Add the asam gelugor or tamarind pulp. Add 1/2 cup of water and cook for another 5 minutes. Add the rest of the water and bring to boil.

Add the fish, polygonum, salt and sugar and coconut milk and simmer, uncovered, for another 5 minutes.

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