Nyonya Assam Curry Jenahak Merah

Prep Time: 15 mins| Cook Time: 20 mins| Serves: 5-6 pax

Ingredients

• 2 Jenahak Merah fillets
• 6 tbsp assam (tamarind) paste
• 800 ml water
• 5 tbsp fish curry powder
• 7 shallots, blended
• 5 cloves garlic, blended
• 3 stalks lemongrass, bruised
• 3 dried chillies, soaked and blended
• 2 tomato, quartered
• 3 pcs ladies fingers (okra)
• 2 tbsp sugar
• 2 tsp salt
• 6 tbsp cooking oil
• Optional: 6 pcs kaffir lime leaves

Instructions

1. Heat oil in a wok. Fry blended shallots, garlic, and dried chilli paste until fragrant and oil separates (about 5 minutes).
2. Add curry powder and stir-fry for 1 minute until aromatic.
3. Add lemongrass, assam paste, water, sugar, and salt. Bring to a boil.
4. Add tomato and okra. Simmer for 5 minutes.
5. Gently lower fish into the simmering curry. Cook for 7–8 minutes without stirring, until fish is just cooked through.
6. Adjust seasoning with salt or sugar. Garnish with kaffir lime leaves and serve hot.
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Suggested Food Pairing