Assam fish curry

    30 min

    A nice sweet and sour fish curry. You can use salmon fillets, or white fish fillets would also work - cod, haddock or basa.

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    Serves: 4 

    • 8 dry chillies
    • 4 sticks lemon grass
    • 2.5cm piece fresh turmeric
    • 6 cloves garlic
    • 1.5cm piece ginger
    • 3 tablespoons cooking oil
    • 750g salmon fillets (cut in 2cm pieces)
    • 400ml milk
    • 150ml tamarind juice

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. With a pestle and mortar (or in a food processor), pound the chillies, lemon grass, turmeric, garlic and ginger together to form a paste.
    2. Heat oil and brown fish pieces on both sides. Remove.
    3. Add paste to pan and fry till fragrant. Add milk and fish. Bring to boil. Add tamarind juice and simmer for another 2-3 minutes, or until desired consistency is reached.
    4. Dish up and serve hot with steamed rice.


    Look for fresh turmeric and tamarind juice in Asian or Indian shops.

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