Assam Pedas Fish/Gulai

assam pedas fish.jpg
curry fish
Curry Rice


4 slices Ikan Tenggiri /500 g stingray
10 small ladyfinger – washed and steamed half-cooked
1/2 pineapple – sliced
1 brinjal (optional)
1 bunga kantan – halved
1 big tomato – quartered
4 sprigs laksa leaves (daun kesom)
salt and sugar to taste
1 Knorr ikan billis cube
500 ml water (400 ml fresh coconut water + 100 ml water) or plain water

125 ml tamarind water (2 tbsp tamarind paste)
3 pieces dried tamarind (assam gelugur) (optional)
2 stalks lemongrass bruised

Blended Ingredients
25 dried chillies – soaked in hot water till soft and cut/3 tbsp chilli paste
2 fresh red chillies
3 pieces candlenut (buah keras)
1 inch galangal
1 inch fresh turmeric
1 big red onion
6 small shallots
3 cloves garlics
1 inch toasted belacan
50 ml water

1) Soak Ikan Tenggiri/stingray in lime/tamarind water for 10 minutes (this is to remove fishy smell). Coat with 1 tsp corn flour and set aside.
2) Heat oil in a wok and saute blended ingredients, lemongrass till aromatic and oil separates. Add tamarind water, water, ikan billis cube,  assam gelugur, bunga kantam and laksa leaves. Bring to a boil and lower heat to medium, add pineapple, brinjal and simmer till brinjal is soft.
3) Add Ikan Tenggiri/stingray and tomatoes, season with salt and sugar. Taste accordingly and simmer till stingray/batang fish is just cooked. Add steamed ladyfinger and cooked for a further 2 minutes.
4) Serve hot with white rice and crispy salted fish.

Assam Pedas Ikan Keli aka Catfish

Asam Pedas Ikan Keli.jpg

1 Ikan Keli (about 1 kg) – cut into few sections
(marinade with lime juice and a bit of salt for 10 minutes – wash and set aside)
1 cucumber/brinjal – cut to your preferred size
1 tomato – quartered
1 stalk bunga kantan – halved
2 stalks lemongrass – bruised
A handful of of Daun Kesom
11/2 tbsp tamarind paste (mixed with 3 tbsp water)
Salt and sugar to taste
600 ml water

Blended Ingredients
20 dried chilli ( soaked with hot water till soft)
11/2 inch galangal
11/2 inch turmeric
1 inch ginger
1 stalk lemongrass
6 red chilli padi
3 candlenuts
1 inch toasted belacan
8 shallots
3 cloves garlic
1 sprig Daun Kesom
1 tbsp oil
50 ml water

1) Heat oil in a wok and saute blended ingredients with lemongrass till fragrant and oil separates. Add in tamarind water, water,  bunga kantan, daun kesom and cucumber/brinjal. Bring to a boil, lower heat and simmer for about 10 minutes.
2) Season with salt and sugar, adjust to your preference and add in Ikan Keli and tomato. Covered and continue to simmer over low heat till fish is cooked through. Add more water if the gravy is too thick.
3) Serve hot with white rice.