Assam Seafood Curry

Serves 4.


1 packet A1 curry paste for seafood (has pictures of fish and prawns on the cover)
2 teaspoons tamarind paste (depends on the brand that you use and how sour it is. taste after easch teaspoon and add more if necessary)
1 to 1.5 cups water, depending on how thin or thick you like the gravy to be
2 T coconut cream
2 T sugar
1 T fish sauce
3 T Shaoxing Huatiao wine

Seafood ingredients up to your preference – I used prawns (peeled), snapper fish fillets (pan fried lightly so that they won’t break in the curry later, crab sticks, ladyfingers (cut into small pieces), 1 T minced garlic and 1 & 1/2 onions.

The hubby said that I could have added some canned pineapple cubes (drained of juice) and it would have been even better.


Cut fish into pieces. Toss the fish in a little Masterfoods Garlic Pepper Seasonings and flour. Pan-fry fish till 80% cooked. Set aside.

Pan fry chopped onions & garlic. Add curry paste.

Add ladyfingers. Fry mixture till fragrant.

Add 1 cup of water, coconut cream, fish sauce, wine, sugar & tamarind. Add crab sticks. Turn fire to medium and simmer.

Add more water if curry is too thick.

Taste. Adjust saltiness and sourness with tamarind, sugar and fish sauce till sauce tastes perfect.

Heat up a claypot, if you have one.

When ladyfingers are soft and cooked, and curry is ready to serve.. add prawns.. cook for 2 minutes (don’t overcook prawns). When ready to dish up, add fish and gently stir through. Careful don’t break up the fish pieces. Once the mixture is gently boiling again. Ladle the curry into claypot.

Serve with rice and some light veggies.

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