A classic Peranakan or Nyonya dish, Fish in Spicy Tamarind Curry, although not common but is always a big favourite among many\r<br>\r<br>\r<br>\r<br>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 conting them to ask for the flower. Just imagine their reion had I ually conted 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!!\r<br>\r<br>Foodies need your help! Contribute to the subtitles here: \r<br>\r<br>RELATED RECIPE IDEAS:\r<br>\r<br>Malaysian Tamarind Fried Prawns:\r<br>\r<br>\r<br>Malaysian Curry Chicken:\r<br>\r<br>\r<br>Malaysian Grilled Stingray:\r<br>\r<br>\r<br>Malaysian Sour and Spicy Fish Soup Noodles:\r<br>\r<br>\r<br>Steamed Prawns with Garlic:\r<br>\r<br>\r<br>Sweet Sour Fish:\r<br>\r<br>\r<br>New Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.\r<br>\r<br>SOCIAL NETWORKS:\r<br>\r<br>Nyonya Cooking: \r<br>Facebook: \r<br>Instagram: \r<br>Twitter: \r<br>Pinterest: \r<br>\r<br>The idea behind Nyonya Cooking:\r<br>\r<br>Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.\r<br>\r<br>Like a true Nyonya, Grace cooks real Asian food with fresh ingredients.
