Reading Lady J’s post on quick fix assam meal makes me crave for one and it had to be my late grandma’s (mum’s mum) version. She is a good cook and one of her many dishes that I love the most is Assam Prawn Curry. In order to satisfy my cravings, I tried to recreate the dish I had when I was a kid but well, I guess I have to get tips from my aunt who “inherited” my late grandma’s recipes.
Although I did not managed to recreate my late grandma’s assam prawns, but I did whipped up an appetizing dish for dinner. In my honest opinion, they were delish. The spiciness and sourness were spot on. As I will be away for a week, I up-sized the portion and half of it was meant for the husband’s dinner when I was away. But guess what? We cleaned up the entire bowl of curry including the husband’s half and I had 2 servings of rice. Ooppss!
15 prawns, shelled and deveined
2 squid, cleaned and cut into pieces
2 lemongrass, bruised
2 onions, cut into wedges
6 ladyfingers, cut into pieces
2 tbsp sambal paste
2 tbsp assam/tamarind paste (dissolve in 1/2 bowl of water)
1-1.5 bowl of water (Curry consistency depends on preference)
3 pieces kaffir lime leaves
juice of 5-6 small lime (Sourness depends on preference. Add more if necessary)
sugar and salt/ fish sauce, to taste
1. Heat wok with 1 tbsp of oil and add sambal paste. Fry until fragrant.
2. Add in onions, lemongrass and kaffir lime leaves. Stir fry for 1-2 minutes.
3. Add in tamarind juice, lime juice and water. Bring to boil.
4. Taste to adjust saltiness and sourness.
5. Add in seafood and simmer for 3-4 minutes. Lastly, add in ladyfingers. (You can cook ladyfingers together with the curry or steam them beforehand and add into the curry before serving)
6. Dish out and serve hot with rice.