Malaysia · Fish · No. 332
Assam Fish Curry
A single portion of Malaysian cooking, ready in 24 minutes. There's a kick to it.
Per portion
640kcal
37 gProtein
80 gCarbs
17 gFat
Calories from protein 24%, carbs 52%, fat 24%. Estimated from the ingredients.
Roughly £3.00 a portion.
Spicy
Method
- 1
Cook the rice according to the packet instructions.
- 2
Heat the oil in a pan and fry the shallot, garlic, sambal and lemongrass paste for 2–3 minutes until fragrant.
- 3
Stir in the turmeric for 30 seconds, then add the tamarind paste, sugar and stock and simmer for 5 minutes.
- 4
Add the fish and green beans, and simmer gently for 6–8 minutes until the fish is just cooked through.
- 5
Season to taste, then serve with the rice.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/assam-fish-curry/
