Malaysian Assam Pedas Fish Curry with Okra

Assam pedas is a sour-and-spicy Malaysian fish curry, and mackerel is the traditional choice for it — the fish's richness stands up well to the sharp tang of tamarind and the heat of fresh chilies. Lemongrass and galangal give the broth its unmistakable fragrance.

Mackerel is one of the more genuinely selenium-rich fish available, which makes it a natural fit here, and the okra is simmered gently right in the curry rather than served raw, softening just enough to thicken the broth slightly the way it traditionally does.

This curry is bold and sour by design, so a small portion of steamed rice alongside is really the only accompaniment it needs. It's a satisfying, fragrant dinner that comes together in one pot.