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Assam (Tamarind) Fish

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This Assam (Tamarind) Fish is a gluten free version of a very popular dish in Malaysia, mainly due to its mouth-watering hot, spicy and sour taste. It is usually made with seafood like fish, prawns and calamari. Types of fish such as mackerel, snapper, ling or pomfret (usually available in Asia) are commonly used to cook this dish. Assorted kinds of vegetables like okra, tomatoes, eggplants and even capsicums are also added. Like all well-liked cuisines, this dish also has quite a number of variations available.

Assam fish paste is a mixture of flavours, made from combining chillies, tamarind puree or tamarind paste or tamarind juice, a sour and naturally sweet ingredient, plus kaffir lime leaves, lemon grass, turmeric, galangal and ginger. These spices give this dish a pungent and fresh aroma. It is not only a very healthy dish with lots of vegetables and spices, coconut milk is not added, therefore making it comparatively low fat as contrast with many other varieties of curries.

The sweet and tangy flavour of tamarind makes it one of the most extensively consumed spice condiments located in South-East Asian pantry. Tamarind is a much treasured product in the world due to its numerous nutritious elements that enhance its healthy influence. These comprise a substantial level of vitamin C, vitamin B group, vitamin E, calcium, iron, phosphorous, potassium, zinc, and magnesium. Its gluey pulp is an abundant source of non-starch polysaccharides or dietary fiber. Tamarind also has numerous organic compounds that make it both a potent antioxidant, as well as an anti-inflammatory agent.


Assam (Tamarind) Fish


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