Assam Curry Fish Fillet, Tofu & Vegetables Recipe

Prepare proteins and vegetables

Pat fish fillets dry, cut into 6–8 cm pieces, season lightly with 1/2 tsp salt and 1/4 tsp pepper. Press tofu between paper towels to remove excess moisture, then cut into 2 cm cubes. Trim and cut eggplant, okra (or green beans), and halve small potatoes if using.

Brown tofu and vegetables

Heat 2 tbsp neutral oil in a large wide skillet or wok over medium-high heat. Fry tofu cubes in a single layer until golden on all sides, about 3–4 minutes per side. Remove and set aside on a paper towel. In the same pan add 1 tbsp oil, sear eggplant pieces until lightly browned (3–4 minutes), add potatoes and cook 4 minutes, then add okra and briefly stir-fry 2 minutes. Remove vegetables and set aside with tofu.

Make tamarind liquid

If using concentrate, dilute tamarind concentrate with 100 ml warm water and strain to remove fibers. If using paste, soak 2 tbsp paste in 100 ml warm water, mash, then strain. Reserve 100 ml tamarind liquid; set remaining water for cooking.

Combine liquids and seasonings

In a bowl combine the 200 ml coconut milk and 200 ml stock. Stir in palm sugar and fish sauce until dissolved. Keep nearby.

Toast whole spices

In a small dry skillet over medium heat toast coriander and cumin seeds for 1 minute until fragrant. Crush or grind lightly and set aside.

Blend spice paste

In a food processor or mortar and pestle combine shallots, garlic, red chilies, bird's eye chilies (if using), fresh turmeric (or ground turmeric), chopped lemongrass white part, galangal (or ginger), shrimp paste, toasted coriander and cumin. Add 1–2 tbsp water and blend to a smooth paste. Scrape down sides as needed.

Sauté paste

Heat 2 tbsp vegetable oil in a large heavy pot or deep skillet over medium heat. Add sliced shallots, sliced garlic and curry leaves; sauté 1–2 minutes until softened and aromatic. Add the blended spice paste and cook, stirring often, 4–6 minutes until oil separates and paste darkens slightly. Be careful not to burn.

Pour the coconut milk and stock mixture into the pot with the sautéed paste, stir to combine. Add reserved tamarind liquid and remaining 500 ml water. Bring to a simmer over medium heat.

Add palm sugar and fish sauce again if needed to taste (start with the amounts listed earlier). Adjust salt and pepper. Simmer gently 8–10 minutes to allow flavors to marry and for raw spice taste to mellow.

Add fish, tofu and vegetables

Gently add the fish pieces into the simmering curry, nestling them so they are partially submerged. Add fried tofu and pre-seared vegetables. Simmer gently (do not boil vigorously) 6–8 minutes, or until fish is opaque and flakes easily and potatoes are cooked through.

Adjust seasoning and finish

Taste the curry and adjust tamarind (add a little more tamarind water for sourness), sugar or fish sauce to balance sweet-sour-salty. If curry is too thin, simmer uncovered 2–3 minutes to reduce slightly. Stir in chopped cilantro and sliced scallions just before removing from heat.

Ladle Assam curry into a serving bowl. Garnish with extra cilantro, lime wedges, and additional curry leaves if desired. Serve hot with steamed jasmine rice or coconut rice.