43min 4 ppl
Assam Pedas Fish
47 minutes
4 people
Medium31–60 min or 7–12 steps
47 min · 7 steps
Medium: 31–60 min or 7–12 steps
342 kcalper person
Protein 30g
Carbs 15g
Fats 18g
About this dish
A Malay sour and spicy fish stew, mackerel steaks simmered in a tamarind-sharpened chilli gravy with okra, aubergine and tomato until the broth turns deep red and tongue-tingling.
Allergy Info
Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallots6
- Garlic cloves3
- Galangal15 g
- Lemongrass stalks1
- Okratrimmed150 g
- Auberginescut into chunks1
- Tomatoesquartered2
- Curry leaves10
Fish & Seafood
- Mackerelcut into steaks600 g
Tins & Jars
- Tamarind Paste40 g
Dried Goods
- Water500 ml
Spices & Seasonings
- Dried Red Chilliessoaked and blended8
Oils & Condiments
- Vegetable Oil40 ml
Utensils
- Blender
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Cut the mackerel into steaks.
Approx. 6 minutes
2
Blend the soaked chillies, shallots, garlic, galangal and lemongrass into a paste.
Approx. 8 minutes
3
Heat the vegetable oil in a wok and fry the paste with the curry leaves for 10 minutes until fragrant and darkened.
Approx. 10 minutes
4
Stir in the tamarind paste and water and bring to a simmer.
Approx. 4 minutes
5
Add the okra, aubergine and tomatoes and simmer for 8 minutes until just tender.
Approx. 8 minutes
6
Slide in the mackerel steaks and simmer for 8 minutes until the fish is cooked through.
Approx. 8 minutes
7
Insert a meat thermometer into a mackerel steak; it must read at least 63 degrees Celsius before serving.
Approx. 3 minutes
