One healthy kind of sourish curry that does not require cooking with oil. This dish was categorised as Perak food in the book 'Rasa Malaysia' by Betty Saw.
The original recipe uses Spanish Mackerel slices but I'm using Threadfin fish/Ikan Senangin [from my hubby's fishing trip]. Of course the fish tasted good being freshly caught but the curry gravy is also good with the sweet flavour from the pineapple when cooked till tender becomes sweet and flavourful.
450 gm Spanish mackerel slices - washed and seasoned
2 pieces tamarind slices [assam keping]
625 ml water
1/2 pineapple - cut small pieces
2 tsp sugar
1 tsp salt
1 tsp salt
4 red chillies - deseeded/cut
4 small red chillies
2 stalks lemongrass
1 tsp tumeric powder [or 1 cm piece fresh tumeric]
- Season fish with salt.
- Boil blended ingredients with water. Add in the tamarind slices, lower heat to simmer for 10 minutes.
- Add in the pineapple, continue to simmer until pineapples are tender [about 5 minutes] and curry is aromatic.
- Add in the fish slices and seasoning to taste. Cook for 5-10 minutes until fish is cooked.
- Serve curry hot with rice.
I'm submitting this to Malaysian Food Fest [August 2013] Perak hosted by