Assam Jawa Salmon and Okra Curry

 

A popular Malaysian fish curry called 'assam jawa' which translates as tamarind in English. Fish curry is eaten by many Malaysian families as part of their daily cooking. Any firm fish can be used here instead of salmon. The curry is quite mild and creamy with vegetables so if you do like your curry to be spicier, feel free to increase the strength or quantity of curry powder used. The tamarind gives the curry a slightly sour flavour but it is balanced out with the sweetness of the cherry tomatoes.

Prep 20 mins  Cooking time 20 mins

INGREDIENTS:

1 onion, chopped finely

10 okra, sliced diagonally

10 cherry tomatoes, halved

6 sweetcorn shoots, halved in middle and length

10 dried curry leaves, soaked until soften or use fresh ones

3 garlic cloves, chopped finely

2 large salmon fillets

1 lemongrass, bashed

2 fresh red chillies, deseeded and sliced

A handful of coriander leaves, chopped, for garnish

200 ml coconut milk

Salt to taste

Spices

1 tsp turmeric powder

2 Tbsps Baba's (Malaysian brand) curry powder

1 tsp chilli powder

1 1/2 tsp tamarind concentrate in 70 ml water

METHOD:

1) Saute the onions for 1-2 minutes until soft; 

2) Next, add all the spices (apart from tamarind), chopped garlic, curry leaves and lemongrass - saute for another minute or two on low heat until fragrant;

3) Add the tomatoes and sweetcorn shoots and cook until the tomatoes have completely soften;

4) Add the coconut milk and tamarind water and turn up the heat until it starts to boil;

5) Once it boils, turn down the heat and add the salmon and okra. Let it simmer with the covered lid for about 4-5 minutes;

6) Season with salt to taste, then garnish with chopped red chillies and coriander to serve with rice.