RECIPES

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Black Pomfret Curry in Assam Sauce



• Ingredients

  • Black pomfret 1 unit
  • Baby brinjals (halved) 6 units
  • Lady’s fingers 3 units
  • Pink ginger bud (cut into halved) 1 unit
  • Pink ginger bud (finely shredded) 1 unit
  • Tamarind pulp 25g
  • Water 400ml
  • Water (warm) 100ml
  • Oil 2-3 tbsp
  • Salt ½ tsp

Sub ingredients

  • Lemongrass (smashed) 1 stalk
  • Coriander (Daun kesom) 1 stalk
  • Dried asam                             1 piece

Condiments

  • Chicken stock 1 tsp
  • Sugar ½ tsp
  • Salt               ¼ tsp

• Sauce Ingredients

  • MCM’s Assam Sauce 4 tbsp
  • Turmeric powder ½ tsp

• Methods

  1. Combine MCM’S Assam Sauce with turmeric powder and stir well.
  2. Cut the fish into 4-5 cutlet pieces and lightly season with salt.
  3. Heat half pot of oil and deep-fry the fish until slightly golden.
  4. Heat oil in a separate pot and fry sub ingredients than add pink ginger bud halves and sauté
  5. Add in sauce ingredients and fry briefly.
  6. Mix tamarind pulp with 100ml of warm water and add the mixture into the pot with baby brinjals. Bring it to boil.
  7. Add fish, lady’s fingers and simmer for 5 minutes, season to taste. Sprinkle over with pink ginger bud shreds.



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