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Ikan As­sam Su­rani (Fish Cooked in Sour and Savoury Gravy)

Wine & Dine Cookbook - - ASIAN KITCHEN -

Serves 6 to 8 MEDIUM

This tangy and savoury mack­erel fish curry hits all the right notes and will leave you want­ing more.

1 Span­ish mack­erel, cut into 4 pieces, or

any oily fish (800g to 1kg)

30g shrimp paste, toasted

20g turmeric, peeled

5 tbsp tamarind paste, mixed with 800ml

water then strained

6 dried tamarind flow­ers (as­sam gel­ugur)*, soaked in warm water for about 20 mins

Juice from 5 limes

5 tbsp sugar

Salt, to taste

For the spice mix

5 tbsp cook­ing oil

15 shal­lots, peeled and thinly sliced 8 cloves gar­lic, peeled and thinly sliced 2 stalks lemon­grass, white part only,

thinly sliced

8 red chill­ies, thinly sliced

1. Pre­pare the spice mix. Heat oil in a wok or fry­ing pan over medium-high heat. Place shal­lots and gar­lic into the wok and fry till golden brown.

2. Add lemon­grass and chill­ies and cook till fra­grant. Re­move the in­gre­di­ents from the pan and set aside. Drain the oil and re­serve sep­a­rately.

3. Com­bine shrimp paste and turmeric in a blender till smooth.

4. Add re­served oil from Step 2 back into the wok and fry the shrimp-turmeric paste over medium-low heat till fra­grant, about 10 mins.

5. Add the strained tamarind liq­uid, dried tamarind flow­ers and lime juice to the wok, and bring to boil over lowmedium heat. Add sugar and salt and boil for an­other 5 mins.

6. Add fish to the wok and cook over low heat till fish is cooked.

7. Add the re­served spice mix to the wok and let it cook for an­other 5 mins, stir­ring con­tin­u­ously. Re­move from heat and serve im­me­di­ately.

* Dried tamarind flow­ers are avail­able at most wet mar­kets.

Ikan As­sam Su­rani

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