Nyonya Asam Fish Curry

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Discover the authentic flavours of Nyonya cuisine with Cook with Olivia in this Thermomix® tutorial! 😋
Olivia, author of Chinese Flavours and Spoonfuls of Love, takes us through each step of creating a fragrant and tangy Nyonya Asam Fish Curry, blending traditional Southeast Asian ingredients like tamarind, lemongrass, and fresh herbs for an unforgettable dish. Happy Cooking!

Nyonya Asam Fish Curry
Ingredients:
3 stalks fresh lemongrass, white part only
150 g shallots
20 g fresh turmeric
3 garlic cloves
5 g shrimp paste (belachan)
100 g chilli paste
2 sprigs curry leaves
30 g sugar
1 tsp salt
50 g cooking oil
2 tbsp tamarind paste, deseeded
400 g water
2 torch lilies, bud only, sliced
300 g tomatoes, cut in wedges
500 g Spanish mackerel fish, cut in pieces (3-4 cm)
5 pieces ladies’ fingers, cut in 6-7 cm length
Preparations
1. Place lemongrass, shallots, turmeric and garlic in mixing bowl, blend 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.
2. Blend 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.
3. Add dried shrimp paste, chilli paste, curry leaves, sugar, salt and oil, cook 10 min/120°C/speed 1. Meanwhile, mix tamarind paste with water in a bowl and set aside.
4. Insert butterfly whisk, add torch lilies and reserved tamarind mixture, cook 7 min//120°C/speed 1.
5. Add tomatoes, fish and ladies’ fingers, cook 7 min//120°C/speed Spoon. Serve immediately.