Gerang Asam (Spicy & Sour Fish Curry)
Prep time
Cook time
Total time
Delicious Spicy & Sour Fish Curry that will gets you going back for 2nds and 3rds
Recipe type: Main dish
Cuisine: Nyonya
Serves: 8
  • 175ml Cooking Oil
  • 3 cups Tamarind Juice (750 ml water + 75 gm tamarind pulp)
  • 900g Mackerel - sliced into 11/2 inch pieces
  • 2 Kaffir Lime Leaves (optional)
  • ½ teaspoon Sugar
  • 2½ teaspoon Salt
  • 20 young Lady Fingers / Okra
Finely Ground Paste (with pestle & mortar or food processor)
  1. Heat the cooking oil and fry finely ground paste until fragrant.
  2. Add the tamarind juice and bring to a boil. Simmer for 4 minutes.
  3. Increase the heat and add fish, kaffir lime leaves, sugar and salt. Cook for 4 minutes.
  4. Add lady's fingers and cooked for another 5 minutes until the fish is done and lady's fingers are tender.
Finely Ground Paste
  1. If using pestle & mortar, add the ingredients bit by bit and pound until it become fine paste. Might take more than 15 minutes.
  2. If using food processor, add all the ingredients and grind until it become fine paste.
  3. If using blender, add all the ingredients and the oil from the main ingredient list to help it grind (because blender needs liquid to blend). Then you do not need more oil when cooking the paste.
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