Okra Curry Assam Fish


2 pieces garoupa or any white fish fillet,

  cut into slices of about 1.5cm thick
4 tbsp oil
5 okra or lady’s fingers
1 1/2 tbsp tamarind paste (asam jawa)

  mixed and strained for juice
100ml water
3–4 stalks polygonum (daun kesom)
1 wild ginger bud (bunga kantan),

   halved; set aside one half and

   slice the other half finely
400ml water

Ground spices (combined)

2 1/2 tbsp chilli paste
1 tbsp seafood curry powder
1 tbsp chopped galangal
1 stalk lemon grass, sliced
3/4 tsp stock granules
6 shallots
3 cloves garlic
2 candlenuts (buah keras)


1 tbsp sugar
Salt to taste
1 tsp chicken stock


Heat oil in a pot, add in ground spices, one half of wild ginger bud and polygonum . Fry until aromatic.

Add tamarind juice and 500ml water. Bring to a boil then simmer for 3 minutes.

Add the fish and okra. Cook for 6–8 minutes or until fish is cooked through and the okra is just tender but still crisp. Add seasoning to taste.

Dish out and garnish with sprinkles of sliced wild ginger bud.

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