Hot and Sour Malay Fish Curry

Name: Hot and Sour Malay Fish Curry (Ikan Asam Pedas)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Malaysia
Ingredients: ⅓ cup (85 ml) oil; 1 cm (½ in) galangal root, bruised; 3-4 slices asam gelugur or 1½ heaped tablespoons tamarind pulp soaked in 4 tablespoons water, mashed and strained to obtain juice; 3-4 slices asam gelugur or 1½ heaped tablespoons tamarind pulp soaked in 4 tablespoons water, mashed and strained to obtain juice; 6 thick fish fillets (about 750 g/1½ lbs); 4 sprigs laksa leaves (daun kesum), minced; 4 sprigs laksa leaves (daun kesum), minced; 3 tablespoons thick coconut milk; 2 teaspoons sugar; 1 teaspoon salt; 2 candlenuts, roughly chopped; 15 dried chillies, cut into lengths and soaked in warm water; 15 dried chillies, cut into lengths and soaked in warm water; 10 shallots, peeled and halved; 4 cloves garlic, peeled and halved; ½ teaspoon turmeric powder; 1 cup (250 ml) water

Ikan Asam Pedas

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

Fragrant and spicy, this curry is enriched with a touch of coconut milk.

Ingredients

⅓ cup (85 ml) oil
1 cm (½ in</

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
High protein

Method

Prepare the Cucumber and Pineapple Achar by following the instructions.
Grind the Spice Paste ingredients to a paste in a mortar or blender, adding a little oil if necessary to keep the blades turning.
Heat the oil in a pot over medium heat and stir-fry the Spice Paste and galangal for 5 minutes until fragrant. Add the