Veg assam fish

Recipe for veg assam fish

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Veg Assam Fish is a delightful vegetarian twist on the classic Assam fish curry. This recipe combines a medley of fresh vegetables, such as bell peppers, tomatoes, and onions, with a tangy and spicy Assam-style gravy. The dish is packed with bold flavors and aromatic spices that perfectly complement the tender and flaky vegetarian fish. It is a wholesome and satisfying meal that will leave you craving for more.

Keywords: vegetarian, Assam fish curry, vegetables, tangy, spicy

Veg assam fish details

Veg assam fish, recipe Rating: 4.4
Number of votes:93 INGREDIENTS:

6 pieces (1.3cm thick) vegetarian fish fillets

5 lady’s fingers, both ends removed and halved

1½ tbsp tamarind paste, mixed with 100ml water and strained for juice

3-4 stalks daum kesom (polygonum)

1 wild ginger bud, halved and sliced one half finely. Reserve other half for garnishing

4 tbsp cooking oil

400ml water

Ground spice:

2½ tbsp chili paste

1½ tbsp fish curry powder

1 tbsp chopped galangal

1 stalk lemon grass, sliced

6 shallots

3 garlic cloves

Seasoning:

2 tsp sugar

1 tsp salt

1/4 tsp chicken granules

Method:

1. Heat 4 tbsp oil in a wok/ fry pan. Add in ground spices, daum kesom and sliced ginger bud and fry until fragrant.

2. Add tamarind juice, water and lady’s fingers. Bring to a boil. Reduce heat and simmer until lady’s fingers are tender.

3. Season curry with seasoning. Add mock fish fillets and continue to simmer for another 2-3 minutes. Avoid stirring fish fillets too much (to keep the filling intact).

4. Dish out. Sliced the reserved half of ginger bud. Sprinkle on to the dish and serve hot.