Spicy Asam Fish Recipes

Ingredients :

1 tbsp tamarind pulp

200g / 7 oz roasted peanuts

4 dried red chilies, soaked and drained

4 shallots, roughly chopped

2 garlic cloves, crushed

4 candlenuts or macadamia nuts

1 stalk of lemongrass, peeled and sliced

2 tbsp vegetable oil

250ml / 8 fl oz coconut milk

2 tbsp palm or brown sugar

1 tsp salt

Method :

Soak the tamarind in 2 tbsp boiling water for 10 minutes, then squeeze and knead until dissolved. Strain the tamarind water and set aside. Pound the peanuts in a mortar or whiz in a food processor until finely ground. Pound, grind or blend the drained chilies, shallots, garlic, candlenuts or macadamia nuts and lemongrass together to make a paste. Heat the oil in a wok or heavy-bottomed saucepan and fry the chili paste for 3 minutes. Add the coconut milk and bring to the boil, stirring constantly. Add the tamarind water, ground peanuts, sugar and salt to taste and cook for 5 minutes. If too thick, thin with up to 250ml / 8 fl oz water.

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