Name: Assam Fish Curry
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 900 g fish steaks/fillets; 1 large capsicum; 3 tablespoons curry paste; 1 tablespoon ginger; 1 tablespoon garlic; 1 tablespoon tamarind paste; 1 tablespoon sugar; 1 tablespoon oyster sauce; 2 long stalks lemon grass; 10 lime leaves; 8 pieces curry leaves; 3 tablespoons shaoxing huatiao wine; 400 ml coconut cream; 1 leaves coriander to garnish

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Assam Fish Curry Recipe — Recipes Zone

Method

12 steps · 45 min

01
Prepare Fish Fillets
Start with a thick cut of white fish, like snapper or hake. Trim away any thinner belly portions if you like, then cut the main steak into large chunks. Keep in mind the fish will shrink a bit as it cooks.
If you've trimmed off the belly, you can roll these thinner pieces and tie them with a chive strand to keep them chunky, if you prefer. Set all the prepared fish aside.
02
Prepare Capsicum
Trim both ends from the capsicum, then slice it in half lengthwise. Remove the inner seeds and membrane, then slice the hollow halves into thin strips.
03
Prep Aromatics
Mince or grate enough peeled ginger to get about 1 tablespoon. Gather the 2 stalks of lemongrass, 10 lime leaves, and 8 curry leaves.
04
Sauté Curry Paste
Heat 2 tablespoons of cooking oil in a pan over medium heat. Once the oil is shimmering, add 3 tablespoons of red curry paste. Stir-fry the paste for about 1 minute, until it smells fragrant.
05
Add Ginger, Garlic, Herbs
Stir in the ginger and garlic, cooking until fragrant, about 30 seconds. Then add the lemongrass, lime leaves, and curry leaves, stirring to combine.
06
Stir in Tamarind
Add 1 tablespoon of tamarind paste, stirring to dissolve it into the curry base.
07
Deglaze with Wine
Once the curry paste is aromatic, after another 1 to 2 minutes, pour in 3 tablespoons of Shaoxing Huatiao wine, scraping up any browned bits from the bottom of the pan.
08
Add Coconut Cream and Seasonings
Pour in 400 ml of coconut cream. Stir in 1 tablespoon of oyster sauce and 1 tablespoon of sugar.
Bring the sauce to a gentle simmer over low heat. It will thicken as it cooks, but resist adding water at this stage, as the fish will release moisture later.
09
Adjust Sauce Seasoning
After the sauce has simmered for 2 to 3 minutes, taste it. This is the time to adjust the balance of flavors; if it's too sour, add a little more sugar; if it tastes a bit flat, a splash more wine or oyster sauce can help. Stir well.
10
Simmer the Fish
Gently add the prepared fish chunks to the simmering sauce, keeping the stove at medium heat. Spoon some sauce over the fish, then cover the pan and let it simmer until the fish is cooked through. This usually takes about 5 to 8 minutes, depending on the thickness of your fish pieces.
11
Add Capsicum
Once the fish is cooked, stir in the red capsicum strips. Cook gently until they are just warmed through but still have a slight bite, about 1 minute. If the sauce has become too thick, you can thin it with a couple of tablespoons of water.
12
Serve
Carefully spoon the fish curry into serving bowls, being gentle to keep the fish pieces intact. Garnish with fresh coriander leaves before serving.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	415kcal	21%
Fat	27g	39%
Carbohydrate	13g	5%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 5 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Fish	Contains
Crustaceans	Contains

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Assam Fish Curry Recipe

About this recipe

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Method

Prepare Fish Fillets

Prepare Capsicum

Prep Aromatics

Sauté Curry Paste

Add Ginger, Garlic, Herbs

Stir in Tamarind

Deglaze with Wine

Add Coconut Cream and Seasonings

Adjust Sauce Seasoning

Simmer the Fish

Add Capsicum

Serve

Nutrition

Allergens

Reviews

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