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Ricetta Assam Curry Fish

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Fish for protein, brinjal for fiber and up-heavenly Asian herbs especially for the finishing with bunga kantan and daun kesum.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 4 person
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Cost per serving $0.08 vedi dettagli
  • 1 medium size siakap (seabass) - clean, gut and cut into smaller pieces
  • 4 small chinese brinjals (cut lengthwise into two)
  • To ground/blend
  • 10 dried red chillies
  • 1 medium sized onion
  • 5 pips garlic
  • 1 inch ginger
  • 1 inch turmeric (kunyit)
  • 1 inch lengkuas (galangal)
  • 1 stalk serai (lemongrass)
  • 1 bunch of daun kesum (water pepper leaves) - rinsed with water
  • 1 stick of bunga kantan (torch ginger bud) - sliced thinly
  • 2 pieces of assam keping (dried tamarind)
  • 1 tsp crushed gula melaka/palm sugar
  • 1/4 cup oil
  • Salt to taste


  1. In heated oil, fry grounded ingredients over low heat till aromatic and oil splits.
  2. Pour 1 litre water, add brinjals, assam pieces, salt and sugar.
  3. Simmer till heated through.
  4. Add fish, gently stir and continue to simmer.
  5. When fish is cooked, stir in bunga kantan and daun kesum.
  6. After one minute or so, remove from heat.


Nutrition Facts

Amount Per Serving %DV
Serving Size 38g
Recipe makes 4 servings
Calories 131  
Calories from Fat 121 92%
Total Fat 13.65g 17%
Saturated Fat 1.02g 4%
Trans Fat 0.35g  
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 38mg 1%
Total Carbs 2.4g 1%
Dietary Fiber 0.4g 1%
Sugars 1.06g 1%
Protein 0.28g 0%
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