Today we're making Asam Pedas or Fish cooked in a Spicy Tamarind Gravy. Asam Pedas literally translates as 'Sour Spicy'. This is a Malay style of fish curry, it's spicy, sourness makes it addictively more-ish, especially when served with rice.

I used Tenggiri here, or Mackerel, but you can essentially make this with your favourite fish, such as salmon (my fave!), sting ray, snapper, or pomfret.

00:20 - Preparing the Tamarind or Asam
00:48 - Preparing Dried Chillies
01:19 - Blending up the Spice Base Paste
02:11 - Cooking the Dish

How to make basic Dried Chilli Paste: [ Ссылка ]

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Ingredients:

- 300g of Fish (I used Mackerel or Ikan Tenggiri)
- 3-4 stalks of Okra
- 1-2 Tomatoes
- 1/4 cup Cooking Oil
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Tamarind or Asam Paste + 100ml of water to create a juice*
- 1-2 stalks of Vietnamese Mint Leaves or Daun Kesum (I used Curry Leaves, kaffir lime leaves is also a good alternative)
- 2 cups Water
Blended Paste:
- 2 tbsps of Dried Chilli Paste or 10 stalks of Dried Chillies, soaked in boiling water
- 1 Onion
- 2 Garlic
- 1 inch Ginger
- 1 tsp Turmeric Powder
- 1 tsp Belachan or Dried Shrimp Paste
- Water for easier blending

More info here: [ Ссылка ]

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