Today we’re making Asam Pedas or Fish cooked in a Spicy Tamarind Gravy. Asam Pedas literally translates as ‘Sour Spicy’. This is a Malay style of fish curry, it’s spicy, sourness makes it addictively more-ish, especially when served with rice.

I used Tenggiri here, or Mackerel, but you can essentially make this with your favourite fish, such as salmon (my fave!), sting ray, snapper, or pomfret.

00:20 – Preparing the Tamarind or Asam
00:48 – Preparing Dried Chillies
01:19 – Blending up the Spice Base Paste
02:11 – Cooking the Dish

How to make basic Dried Chilli Paste: https://www.youtube.com/watch?v=Sahb_htEbXk

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Ingredients:

– 300g of Fish (I used Mackerel or Ikan Tenggiri)
– 3-4 stalks of Okra
– 1-2 Tomatoes
– 1/4 cup Cooking Oil
– 1 tsp Salt
– 1 tsp Sugar
– 1 tsp Tamarind or Asam Paste + 100ml of water to create a juice*
– 1-2 stalks of Vietnamese Mint Leaves or Daun Kesum (I used Curry Leaves, kaffir lime leaves is also a good alternative)
– 2 cups Water
Blended Paste:
– 2 tbsps of Dried Chilli Paste or 10 stalks of Dried Chillies, soaked in boiling water
– 1 Onion
– 2 Garlic
– 1 inch Ginger
– 1 tsp Turmeric Powder
– 1 tsp Belachan or Dried Shrimp Paste
– Water for easier blending

More info here: http://nomadette.com/asam-pedas-singapore-recipe-spicy-tamarind-fish/

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