Salient. Official Newspaper of Victoria University of Wellington Students Association. Vol 40 No. 20. August 8 1977
Asian Food
Asian Food
Assam Fish Curry
- 1¼ - 1½ lb fish (than tenggiri, kurau or merah) (lemonfish or terakihi)
- ½ coconut
- ½ cup tamarind juice
- 4 tbs cooking oil
- 1½ cups water salt to taste
Pounded Ingredients
- 8 dried chillies
- 1 - inch piece
- 4 stalks serai
- 6 cloves garlic turmeric
- 1 thumbsize piece ginger
1. | Wash fish in salt water and drain off. Cut fish along the length into ½ inch slices. |
2. | Heat cooking oil in a pan. Fry fish till slightly brown on both sides. Remove. |
3. | Put in more oil if necessary. Fry poundec ingredients until fragrant. Add santan, fish and salt to taste. Bring to the boil. |
4. | Add tamarind jiuce and simmer for another 2 - 3 minutes. |
5. | Dish up and serve hot. |