Asam Pedas Recipe

Asam Pedas Recipe

(Tamarind fish curry)


60 g tamarind pulp

1 liter water

1 kg Stingray, cut into chunks (or use whole small fish)

2 stalks polygonum leaves

2 stalks ginger flower, halved and sliced finely

piece of a small pineapple, cut into small pieces

2 teaspoons salt

2 tablespoons fish sauce

1 tablespoon sugar, or to taste


Spice to ground to paste:

20 g (15) dried chilies, soaked in hot water to soften, seeded and drained

50 g (2 stalks) lemon grass, use the bottom inner tender part only, sliced thinly

15 g turmeric, skinned and sliced

150 g shallots, peeled

20 g dried shrimp paste (belachan)



Mix the tamarind pulp and water and strain to extract the juice.  Bring the tamarind juice, polygonum leaves and spice paste to a boil in a wok or clay pot.  Simmer on low heat for 30 minutes and season to taste with salt, fish sauce and sugar.  Add the fish and boil until cooked, about 2 minutes.  Add the sliced ginger flower and dish out.  Serve hot with steamed rice.


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