If you love bold flavours and authentic Asian dishes, then Nyonya Asam Fish Curry should be next on your list! Join Olivia Tan, author of the highly acclaimed cookbooks Chinese Flavours and Spoonfuls of Love, as she brings her expertise to this Thermomix® tutorial, walking you through each step to craft this tangy, spicy Southeast Asian classic.
Olivia’s culinary style blends traditional flavours with modern techniques, making this Nyonya Asam Fish Curry flavourful, balanced, and surprisingly simple to create. Using ingredients like tamarind, lemongrass, and fresh herbs, Olivia demonstrates how to achieve a harmonious, tangy, savory, and mildly spicy curry. The Thermomix® handles everything from blending the aromatic paste to controlling cooking temperatures, helping you create a rich, evenly cooked sauce that’s bursting with flavour.
During the tutorial, Olivia shares insights into her cookbooks. Spoonfuls of Love focuses on family-friendly, nourishing meals, while Chinese Flavours brings authentic Chinese recipes to all cooking levels. Her passion for preserving traditional dishes shines through, making these books perfect companions for anyone looking to explore Asian flavors at home.
Bring warmth and vibrant flavors to your table with Nyonya Asam Fish Curry! Watch Olivia’s video tutorial to get started, and explore her cookbooks to discover even more delicious recipes inspired by the rich culinary traditions of Asia.
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
- Place lemongrass, shallots, turmeric and garlic in mixing bowl, blend 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.
- Blend 10 sec/speed 8. Scrape down sides of mixing bowl with spatula.
- 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.
- Insert butterfly whisk, add torch lilies and reserved tamarind mixture, cook 7 min//120°C/speed 1.
- Add tomatoes, fish and ladies’ fingers, cook 7 min//120°C/speed Spoon. Serve immediately.