Dry Assam Fish Cooked in Tumeric Leaf, Eggplant, Tomato and Ulam Raja Relish

Published on
01 Jul 2021
Published by
E-BRIDGE magazine
Ingredients (2 servings):
- 150g macherel
- 30g lemongrass – use the lower 1/3 whitish portion, sliced
- 1 tbsp curry powder
- 65g shallots, peeled
- 3 red chillies
- 140g tomatoes
- 80g white eggplant
- 30g tamarind – mix with 100g water to get tamarind water
- 3 sprigs of curry leaves
- 6 tumeric leaves
- 2g ulam raja leaves, finely chopped
- A sprinkling of salt
Steps:
1. To make the rempah, combine lemongrass, curry powder, peeled shallot, peeled garlic, red chillies, ginger and some salt in a mortar and pound with a pestle until they are paste-like.
2. Lightly season the mackerel with salt, then spread the rempah over it.
3. Lay curry leaves over the seasoned fish, then wrap it up using the turmeric leaves.
4. Dice tomatoes into small cubes and sauté until they soften.
5. Meanwhile, burn the skin of the eggplant using a blowtorch or over a small flame on the stove until the skin is evenly charred. Remove the burnt skin, dice the part that is left and add it to the tomatoes.
6. Add tamarind water to the mix and allow it to simmer until the vegetables are soft. Season with salt to taste, then leave mixture to cool.
7. Grill the mackerel until it is cooked.
8. Fold ulam raja leaves into the tomato, eggplant and tamarind relish.
9. Plate the fish, add the relish on the side. Unwrap the fish from the turmeric leaves to enjoy!
Source: E-BRIDGE magazine (Jul/Aug issue) by South West CDC. Reproduced with permission.
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