A classic 'Peranakan' or 'Nyonya' dish, Fish in Spicy Tamarind Curry, although not common but is always a big favourite among many
https://www.nyonyacooking.com/recipes/asam-pedas-ikan-pari~ByZH_viDfcZQ
It had been quite some time since I last ate 'Asam Pedas Ikan Pari'. I absolutely love it to bits. However, I held back recreating this dish as I was not able to get the tamarind peel and ginger torch flower which are both core ingredients in creating the special 'Asam Pedas' taste and aroma. There was once where I found out that the local botanical garden was growing the plant. I was so close to contacting them to ask for the flower. Just imagine their reaction had I actually contacted them! Thankfully, my mom brought some to Germany when she came over for a visit. Now, I proudly have some at home. The most important ingredient to me (personally) is stingray, as I had mentioned earlier. Each time, as I make my way to the fishmonger which is a 20 minutes bike ride away, I keep my fingers crossed hoping that stingray would be available. There were many unlucky times but finally, I got hold of them. Pheww! To you guys living in countries where all these ingredients are easily available, there is really no reason not to recreate this dish!!
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RELATED RECIPE IDEAS:
Malaysian Tamarind Fried Prawns:
https://www.nyonyacooking.com/recipes/assam-prawns
Malaysian Curry Chicken:
https://www.nyonyacooking.com/recipes/curry-chicken
Malaysian Grilled Stingray:
https://www.nyonyacooking.com/recipes/ikan-pari-bakar
Malaysian Sour and Spicy Fish Soup Noodles:
https://www.nyonyacooking.com/recipes/assam-laksa
Steamed Prawns with Garlic:
https://www.nyonyacooking.com/recipes/steamed-prawns-with-garlic
Sweet Sour Fish:
https://www.nyonyacooking.com/recipes/sweet-sour-fish
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Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.
Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking