Malaysian Nyonya Recipe : Nyonya Assam Gulai

Fish in Spicy Tamarind Juice - this is a Nyonya Dish

Ingredients:

A:

• 2 dried tamarind slices
  
• 1 tbsp sugar
  
• A pinch of salt
  
• Water

B:

• 3 stalks lemon grass, thinly sliced
  
• ½ thumb-sized piece turmeric
  
• 20 dried chilies or 2 to 3 tbsp chili paste
  
• 20 shallots
  
• 2 cloves garlic
  
• 1 tbsp shrimp paste

C:

• 2 tbsp sugar
  
• 2 tsp salt
  
• ½ tsp MSG
  
• 2 stalks bunga kantan, halved lengthwise

• 1 to 1 ½ tbsp tamarind with 2 pints water, squeezed and strained

• 11 oz ladies fingers
  
• 22 oz prawns or fish head, trimmed and washed

1. Cut away the stems of the lady’s fingers before halving them.
2. Boil A in a saucepan. Put in the lady’s fingers and boil till tender (10 to 15 minutes). Drain and set aside.
3. Grind B to a fine paste.
4. Heat 4 fl oz. oil in wok and fry paste till oil bubbles through, stir constantly.
5. Stir in C and some of the tamarind water.
6. Cook for 1 minute, then add the rest of tamarind water and bring to boil. Cook for further 2 minutes. Do not cover wok.
7. Put in the prawns or fish head and cook till done. Finally, add the lady’s fingers.

Note: to choose young and tender lady’s fingers, bend the ends to see if they snap easily. Those that do not break easily are tough and stringy.