Asam Pedas Ikan Pari (Ray Fish cooked in Fiery Curry)
A beloved Malay classic from the heritage kitchens of Malacca, this Asam Pedas combines the perfect balance of sour and spicy. Fresh ray fish is gently simmered in a tamarind-infused gravy with a blend of aromatic spices, eggplant, and ladies fingers. Fragrant daun kesom lends its signature herbal note, creating a dish that is vibrant, tangy, and deeply comforting.
Ingredients
300 gm ray fish or any fish of choice
eggplant, cut into quarters
6 okra
1 tomato, quartered
For the spice paste
30 dried chilis, soaked in hot water and deseeded
2 stalks lemongrass
3 candlenuts
2 big onions
6 garlic cloves
3 cm galangal
10 g shrimp paste
3 cm turmeric
For the aromatics
2 stalks daun kesum (Vietnamese mint)
1 stalk ginger torch flower (optional)
2 kaffir lime leaves
2 tbsp tamarind pulp
1 tsp sugar
salt
Method
1. Blend the ingredients for the spice paste until fine.
2. Heat oil over medium heat and sauté blended ingredients. Once the oil separates from the spice paste, add daun kesum, kaffir lime leaves and ginger torch flower. Saute for another 30 seconds.
3. Add fish and saute for 1 minute.
4. Soak tamarind pulp in warm water. Sieve and add to curry.
5. Stir in water and simmer.
6. Blanch eggplants and ladies fingers and add to the curry.
7. Stir in tomatoes, salt and sugar to taste.
8. Serve with steamed white rice.
