Udang Garam Assam

Name: Udang Garam Assam (Prawns in Thin Spicy Tangy Tamarind Gravy)
Yield: Makes 4 to 6 Servings
Ingredients: 110 g or 4 ounces lemon grass (seray), upper stalks and outer layers removed, sliced thinly; 30 g or 1 ounce turmeric (kunyit), skinned and sliced finely; 450 g or 1 pound large prawns (shrimps) or Spanish mackerel (ikan tenggiri); 90 g or 3 ounces galangal (lengkuas), skinned and julienned finely; 45 g or 1½ ounces candlenuts; 450 g or 1 pound shallots, peeled and quartered; 90 g or 3 ounces belachan; 1 tablespoon sugar; 1 tablespoon vegetable oil; 1 teaspoon salt; 2 tablespoons tamarind (assam) pulp, soaked in 4 cups hot water for 30 minutes; 200 g or 7 ounces red chillies, stemmed

Prawns in Thin Spicy Tangy Tamarind Gravy

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

About

My mother left a recipe for rempah garam assam (or garam assam spice paste). I have also tried this dish using fish, particularly red snapper or sea bass.

Ingredients

Spice Paste

45 g or 1½ ounces candlenuts
90 g or 3

Fish course
Pescatarian
Gluten-free

Method

Spice Paste

Pound or blend the ingredients in the order given until you achieve a fine paste.

Main Dish

Rinse and pat dry the fish. Cut into 2.5-cm or 1-inch thick fillet. (If using prawns, devein the prawns. Leave heads on but trim off the shar