Assam Fish Curry


900g to 1kg white fish steaks/fillets (I used kingklip in South Africa, and used snapper in Singapore)
1 large red capsicum
3 tablespoons of a good red curry paste
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon tamarind paste
1 tablespoon sugar
1 tablespoon oyster sauce
2 long stalks lemon grass
10 lime leaves (dried or fresh are fine)
8 to 10 pieces of curry leaves
3 tablespoons Shaoxing Huatiao wine
400ml thick coconut cream
Coriander leaves to garnish


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