Ikan Asam Pedas (Malaysian-style Hot & Sour Fish Curry)
Submitted by: Meena / Oakville, Ontario, Canada (https://www.hookedonheat.com/)
Who passed this recipe down to you? My mom
Recipe origin: Johore, Malaysia
How old is this recipe? Over 50 years old
The story behind the recipe:
You know how we all have that ONE "back home from college" meal that we always request to have as soon as we walk through the door? For me, it's a Malaysian-style fish curry called Asam Pedas. This was my grandmother's recipe that my Mom loved as a child and also one that I grew up eating - now I make it for my son as he loves it too! It's a family favourite and no celebration of ours is complete without it. With just a few ingredients and even lesser of an effort, it's amazing how wonderfully delicious this dish is. Trust me, you'll want to make extra since no one, and I mean NO ONE, can resist asking for seconds!
Ingredients:
3 tablespoon light cooking oil
¼ teaspoon black mustard seeds
5-6 fresh curry leaves
2-3 garlic cloves, finely chopped
1 medium-sized onion, thinly sliced
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
½ teaspoon coriander powder
2 medium-sized tomatoes, finely chopped
Salt, to taste
Water, as required
4 boneless tilapia fillets (or any other firm white fish of choice), cut into 1-inch cubes
1 tablespoon tamarind paste
Fresh cilantro leaves, finely chopped for garnish
How to make it:
Heat oil in a deep pan and add mustard seeds, curry leaves, and garlic and let it sizzle. Add in sliced onions and let brown slightly.
Toss in spices, chopped tomatoes and salt, and stir-fry for a few minutes till tomatoes begin to soften and pulp. Add in a cup of water, cover with a lid and let it come to a slight boil. Add in fish pieces and continue to cook for a few more minutes till fish is almost cooked through.
Stir in tamarind paste and cook covered for another 3-4 minutes till the fish has soaked in all the flavours. You can add in a bit water at this point depending on the consistency of the curry you'd prefer.
Garnish with chopped coriander and serve warm over steamed rice.