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Full Recipe: http://themeatmen.sg/assam-fish-head
The assam curry uses spices but made lighter and sourish with the addition of tamarind paste and pineapple. Fresh herbs like laksa leaves and torch ginger flower heightens the flavours. The curry is light, spicy sour that goes well with a hot bowl of steaming rice!
Recipe at: http://themeatmen.sg/assam-fish-head/
The assam curry uses spices but made lighter and sourish with the addition of tamarind paste and pineapple. Fresh herbs like laksa leaves and torch ginger flower heightens the flavours. The curry is light, spicy sour that goes well with a hot bowl of steaming rice. A little tip, you can make extra portion of the sambal and freeze. It keeps well in the freezer for 3 months. This reduces the prepping time for the next Assam Fish Head meal.
#themeatmensg #simple #delicious
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Assam Fish Head 亚参鱼头 是东南亚风味
味道酸酸甜甜带点微辣 非常可口！
一直以为很难煮 但是只要用对食材 其实非常容易！
分享一个家常食谱给大家！
let's learn how to cook in 90secs!
Nyonya or Peranakan cuisine is a mix of influence from the Chinese and Malay cuisines. Essentially, Peranakans are descendants of early Chinese migrants who settled in parts of Malaysia, particularly Penang, Malacca and Singapore, inter-marrying with local Malays and combines Chinese, Malay and other influences. Some of them also settled in Indonesia. Compared to a typical Singaporean curry fish, Nyonya curry fish is prepared with a twist of tanginess which is very refreshing. Feel free to increase the intensity of tanginess if you like so. You can also omit the addition of coconut milk per your preference.
Ingredients:
Serve 6
1 whole Fish (1.1kg) or Fish Head
1/2 cup of tamarind or assam juice (obtained by soaking 2 tablespoons dried tamarind in 6 tablespoons of water)
2 teaspoons of salt
500ml of coconut milk
2 thumb size ginger
7 cloves of garlic
20 pieces of shallots
3 stalks of lemongrass
12 pieces of green chilli
6 tablespoons of curry powder
1 tablespoon of turmeric powder
1 litre of water
10 - 12 lady's fingers
3 tomatoes - cut
1 whole brinjal - cut
3 onions - cut
You can also go to http://wp.me/p8NIeJ-4O for the list of ingredients for your future reference.
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Recipe at: http://themeatmen.sg/assam-fish-head/
The assam curry uses spices but made lighter and sourish with the addition of tamarind paste and pineapple. Fresh herbs like laksa leaves and torch ginger flower heightens the flavours. The curry is light, spicy sour that goes well with a hot bowl of steaming rice. A little tip, you can make extra portion of the sambal and freeze. It keeps well in the freezer for 3 months. This reduces the prepping time for the next Assam Fish Head meal.
#themeatmensg #simple #delicious
P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!
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