Why You’ll Love this Creamy Assam Fish Curry
When you plunge into this Creamy Assam Fish Curry, you’re in for a flavor explosion!
The rich coconut cream, spicy red curry paste, and zesty lime leaves blend beautifully, making each bite a delight.
It’s easy to prepare too! Just simmer everything together, add the fish, and in under 15 minutes, you’re diving into a delicious, aromatic dish that’ll impress everyone!
What Ingredients are in Creamy Assam Fish Curry?
Alright, folks, let’s kick things off with the essentials for making that scrumptious Creamy Assam Fish Curry. It’s not just your average curry; it’s an explosion of flavor packed with richness from coconut cream and a tantalizing kick from spicy red curry paste.
Oh, and there’s no complicated grocery list here—these ingredients come together like old friends at a reunion, each bringing something special to the table.
Here’s what you’ll need:
- 2 1/4 pounds of white fish steaks or fillets (like kingklip or snapper)
- 1 large red capsicum (bell pepper)
- 3 tablespoons of good red curry paste
- 1 tablespoon of minced ginger
- 1 tablespoon of minced garlic
- 1 tablespoon of tamarind paste
- 1 tablespoon of sugar
- 1 tablespoon of oyster sauce
- 2 long stalks of lemongrass
- 10 lime leaves (fresh or dried)
- 10 pieces of curry leaves
- 3 tablespoons of Shaoxing Huatiao wine
- 1 11/16 cups of thick coconut cream
- Coriander leaves for garnish
Now that we’ve our lineup, let’s chat about a few things. The type of fish you choose can really sway the final result—go for something meaty that holds up well in sauce, and hey, don’t skimp on the coconut cream.
It can make or break this dish. If you’re feeling adventurous, you can experiment with different red curry pastes, though I recommend you stick to a brand you trust and love.
The balance of flavors is vital, so don’t forget to taste and adjust as you go along. And let’s not overlook the glorious addition of those fresh herbs and spices—they truly transform the dish from simple to sensational, making every bite a little moment of pleasure.
How to Make this Creamy Assam Fish Curry
To whip up a delightful Creamy Assam Fish Curry, you’ll want to start with 2 1/4 pounds of fish steaks or fillets—think snapper or kingklip if you’re feeling a bit fancy. First things first, cutting the fish into large chunks is key because they’ll shrink as they cook. Who wants a pile of tiny fish pieces floating around? Not you! And if you have belly parts, don’t just toss them aside. After trimming, roll them up, tie them with chives, and get ready to impress with your chunky presentation.
Next, let’s plunge into the aromatic goodness that will make this dish pop. Grab a large red capsicum and carefully slice it down—this will create a hollow tube from which you can easily remove the seeds. Then, slice it into thin strips to add some color and sweetness to the curry. While you’re at it, take a tablespoon of fresh ginger and garlic, both finely minced, and set them aside.
Now, bring on the spices! You’ll need 2 stalks of lemon grass, 10 lime leaves, and a handful of curry leaves.
It’s time to get cooking! Start by heating up 2 tablespoons of cooking oil in a pan until it shimmers like it’s ready for action. For optimal heat distribution and durability when making curries regularly, consider using a commercial grade dutch oven that can handle the demands of professional kitchens. Toss in 3 tablespoons of red curry paste and let it fry for about a minute. The smell? It’ll take your senses on a tropical getaway.
Stir in the ginger and garlic, then sprinkle in your aromatic herbs and spices—those lemon grass and lime leaves will bring a fantastic depth to the flavor profile. Pour in 3 tablespoons of Shaoxing Huatiao wine, followed by a generous 400ml of coconut cream. Remember, no coconut milk here—only the thick stuff will do!
Add a tablespoon each of oyster sauce and sugar, let it all simmer gently, and give it a taste to balance the flavors.
Finally, gently nestle the fish chunks into the thick sauce, turning the heat down to medium. It’s like tucking them into a cozy blanket of curry. Simmer until the fish cooks through, usually about 5 to 8 minutes.
When everything looks divine and your kitchen smells like a culinary paradise, toss in those strips of red capsicum just long enough to heat them through—don’t turn them into mush. Serve up this beautiful dish garnished with fresh coriander leaves, and let your friends marvel at your expert cooking skills.
Who knew creamy Assam fish curry could be this approachable? Enjoy!
Creamy Assam Fish Curry Substitutions and Variations
Making this creamy Assam fish curry is super fun, but sometimes you might want to shake things up! You can switch the fish; I’ve used snapper, but salmon works great too.
Try coconut milk if you’re looking for a lighter version. If you prefer a vegetarian twist, tofu’s a fantastic substitute!
It’s all about experimenting and finding your perfect flavor! Enjoy!
What to Serve with Creamy Assam Fish Curry
When diving into a bowl of creamy Assam fish curry, you’ll want to think about what complements its rich flavors!
Serve it with fluffy jasmine rice to soak up that delicious sauce. Crunchy papadams add a fun twist!
For a side salad, try a simple cucumber and tomato mix drizzled with lemon juice. It’s the perfect balance!
Enjoy your meal!
Final Thoughts
Cooking this creamy Assam fish curry is truly a delight!
I love how the rich coconut cream mixes with spicy red curry paste. It’s simple yet impressive!
Just simmer your fish in that fragrant sauce for 5 to 8 minutes and watch it transform!
Garnish with fresh coriander, and you’ve got one fabulous dish to share with friends or family!
Enjoy every bite!
