Malay-style Hot and Sour (Asam-Pedas) Fish Curry

Malay-Style Hot and Sour Fish Curry Recipe | Origin: India

Region / culture: India | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Malay-style Hot and Sour (Asam-Pedas) Fish Curry is a popular dish in Malaysia known for its bold flavors and vibrant colors. This dish combines the tanginess of tamarind with the spiciness of chili powder to create a delicious and satisfying meal.

History

Asam-Pedas Fish Curry has its roots in Malay cuisine, where it is a staple dish enjoyed by many. The combination of sour and spicy flavors is a signature of Malay cooking, and this dish is no exception. Traditionally, this dish is made with fresh fish caught from the local waters, giving it a fresh and authentic taste.

Ingredients

6 pieces of fish
1 medium-sized onion
2 medium-sized tomatoes
2 – 3 pieces of dried tamarind (adjust according to desired sourness)
1 tsp red chili powder
0.25 tsp turmeric powder
1 tsp mustard seeds
5 – 6 dried curry leaves
2 tbsp light cooking oil
salt to taste

How to prepare

Heat oil in a pan and add mustard seeds and curry leaves when the oil is hot.
Add onions and fry until slightly browned.
Add finely chopped tomatoes and cook until they soften.
Add salt, turmeric, and chili powder and fry until the spices blend in.
Add 2 cups of water and bring to a slight boil. Add fish pieces and cover the pan until the fish cooks.
Put in the dried tamarind pieces and cover, cook for another 10–15 minutes. Add more water depending on the desired consistency.
Remove from the flame and serve with boiled rice and fresh cucumber slices.

Variations

Substitute the fish with prawns or squid for a different twist.
Add vegetables like okra or eggplant for added texture and flavor.
Use different types of chili peppers for varying levels of spiciness.

Cooking Tips & Tricks

Use fresh fish for the best flavor and texture.

- Adjust the amount of tamarind to suit your taste preferences.

- Be careful not to overcook the fish, as it can become tough and dry.

- Serve the curry with steamed rice to soak up the delicious sauce.

Serving Suggestions

Serve the Asam-Pedas Fish Curry with steamed rice and a side of fresh cucumber slices for a complete meal.

Cooking Techniques

Be sure to fry the spices until fragrant to release their full flavor.

- Cover the pan while cooking the fish to ensure it cooks evenly and stays moist.

- Adjust the amount of water based on how thick or thin you want the curry sauce to be.

Ingredient Substitutions

Use lemon juice as a substitute for tamarind if needed.

- Substitute mustard seeds with mustard powder if unavailable.

- Use any firm white fish such as cod or snapper for this recipe.

Make Ahead Tips

The curry can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Garnish the curry with fresh cilantro leaves or sliced red chilies for a pop of color. Serve it in a decorative bowl for an elegant presentation.

Pairing Recommendations

Pair the Asam-Pedas Fish Curry with a light and refreshing cucumber salad or a side of coconut rice for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the curry in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Fats: 8g per serving

Proteins

Proteins: 20g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin A, Iron, and Calcium.

Alergens

This dish contains fish and may contain traces of shellfish.

Summary

Asam-Pedas Fish Curry is a nutritious dish that is high in protein and low in calories. It is also a good source of vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Malay-style Hot and Sour (Asam-Pedas) Fish Curry is a flavorful and satisfying dish that is perfect for a weeknight dinner or special occasion. With its bold flavors and vibrant colors, this dish is sure to impress your family and friends.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Malay-style Hot and Sour (Asam-Pedas) Fish Curry. It was many years ago, during a trip to Malaysia where I had the pleasure of tasting this delicious dish for the first time. The combination of spicy and tangy flavors left a lasting impression on me, and I knew I had to learn how to make it myself.

I remember sitting in a bustling street food market in Kuala Lumpur, surrounded by the tantalizing smells of various dishes being cooked over open flames. The air was thick with spices and the sound of sizzling pans. I was drawn to a small stall where a friendly Malay woman was cooking up a storm, her hands moving deftly as she added herbs and spices to a large pot of bubbling curry.

I watched in awe as she chopped fresh lemongrass, ginger, and chilies with precision, adding them to a fragrant paste made from shallots, garlic, and dried shrimp. The aroma that wafted from the pot was intoxicating, and I couldn't wait to taste the finished dish.

As I sat down at a plastic table covered with a colorful plastic tablecloth, the woman ladled a generous portion of the steaming curry over a bed of fluffy white rice. The first bite was a revelation - the spicy heat of the chilies, the tangy kick of tamarind, and the savory richness of the fish all combined to create a symphony of flavors that danced on my taste buds.

I knew then and there that I had to learn how to make this dish myself. I approached the woman and asked her for the recipe, but she simply smiled and shook her head. "It is a family secret," she said, "passed down through generations. But perhaps I can teach you how to make it."

And so, for the next few days, I became her apprentice, learning the intricacies of Malay cooking from a master. She taught me how to select the freshest ingredients, how to balance the flavors of sweet, sour, salty, and spicy, and how to cook with intuition rather than strict measurements.

I learned that Malay-style Hot and Sour Fish Curry is a dish that is meant to be made with love and care, each step in the process a labor of passion. From the pounding of the spice paste to the careful simmering of the curry until the fish is tender and infused with flavor, every moment spent in the kitchen was a joy.

After my time with the Malay woman came to an end, I returned home with a heart full of gratitude and a head full of new knowledge. I set to work in my own kitchen, recreating the dish from memory and adjusting the flavors to suit my own tastes.

Over the years, I have made Malay-style Hot and Sour Fish Curry countless times, each batch a little different from the last but always delicious. I have shared the recipe with friends and family, passing on the tradition of this flavorful dish to the next generation.

As I stand in my kitchen now, preparing to make another pot of curry, I am filled with a sense of gratitude for the experiences that led me to this moment. The memories of that bustling street food market in Kuala Lumpur, the taste of that first spoonful of curry, and the knowledge passed down from a wise Malay woman all swirl around me like the fragrant steam rising from the pot.

I take a deep breath and begin to chop the lemongrass, ginger, and chilies, my hands moving with the same deftness as the woman who taught me so long ago. As the curry simmers on the stove, filling the air with its tantalizing aroma, I know that I am not just making a meal - I am continuing a tradition, preserving a piece of culinary history that has enriched my life in more ways than I can count. And for that, I am forever grateful.