Fusion Recipe: Hamour Margoog in Assam Curry

Hamour Margoog in Assam Curry

 🐟 Hamour Margoog in Assam Curry: A Gulf-Asian Fusion


This dish is a delightful marriage of two distinct culinary worlds. Margoog is a traditional Gulf staple, where thin, unleavened dough sheets are cooked directly in a savoury, often spiced vegetable and meat/fish stew, creating a hearty, pasta-like texture.1 The Assam Curry (or Asam Pedas), typically found in Malaysia and Singapore, is known for its intense, sour, and spicy gravy derived from tamarind (assam), chilli paste (rempah), and fragrant herbs.2 The firm, white-fleshed Hamour fish soaks up the complex, zesty broth, while the tender dough acts as the perfect vehicle for this unique fusion of Gulf comfort and Southeast Asian fire.

🌶️ Recipe: Hamour Margoog in Assam Curry

Ingredients

For the Margoog Dough

  • Flour: 1 cup All-Purpose or Whole Wheat Flour3
  • Salt: 1/2 tsp
  • Water: Approximately 1/2 cup, or as needed


For the Assam Curry (Rempah/Spice Paste)

  • Dried Chilies: 10-15 dried red chilies, soaked and seeded (adjust for heat)
  • Shallots: 6 large, peeled
  • Garlic: 5 cloves, peeled
  • Ginger: 1-inch piece, peeled4
  • Turmeric: 1-inch piece fresh or 1 tsp powder
  • Belacan (Shrimp Paste): 1 tsp (optional, but highly recommended for authentic flavour)
  • Oil: 3 Tbsp vegetable oil


For the Curry Stew

  • Hamour (Grouper): 800g Hamour fillets or steaks, cut into large 2-inch chunks
  • Vegetables: 1 large eggplant (brinjal), cubed; 10 okra (lady's fingers), trimmed
  • Aromatics: 1 stalk Lemongrass (bruised); 4-5 Curry Leaves
  • Tamarind: 4 Tbsp thick Tamarind Paste mixed with 2 cups of hot water (making Assam Water)
  • Seasoning: 1 Tbsp Sugar or Palm Sugar; 1 tsp Salt (or to taste); 1/2 cup Water (extra, if needed)

Preparation

  1. Prepare the Dough: In a bowl, mix flour and salt. Gradually add water, kneading until a smooth, non-sticky dough forms. Cover and let it rest for at least 30 minutes.
  2. Make the Spice Paste (Rempah): Blend or pound all Assam Curry spice paste ingredients (chilies, shallots, garlic, ginger, turmeric, belacan) until a very fine, smooth paste is achieved.5
  3. Prepare Assam Water: Mix the tamarind paste with 2 cups of hot water. Let it sit for 10 minutes, then strain to remove seeds and pulp. Set the liquid (Assam Water) aside.
  4. Roll the Dough: Divide the rested dough into 6-8 small balls. On a lightly floured surface, roll each ball into a very thin, almost see-through sheet. Set aside and cover with a damp cloth.

Method

  1. Sauté the Rempah: Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the prepared spice paste, bruised lemongrass, and curry leaves. Fry the paste for 8-10 minutes, stirring frequently, until it darkens, becomes highly fragrant, and the oil separates from the paste (this is crucial for flavour).
  2. Build the Curry Base: Pour in the prepared Assam Water. Bring the mixture to a boil. Add the eggplant cubes, salt, and sugar. Reduce the heat and simmer for about 10 minutes until the eggplant starts to soften. Add the okra and simmer for another 5 minutes.
  3. Add Fish and Dough: Gently place the Hamour pieces into the simmering curry.
    • Immediately, take the thin dough sheets and tear them into rough, medium-sized pieces (about 2-3 inches). Gently drop the dough pieces into the curry, ensuring they are separated.
  4. Simmer and Thicken: Gently stir to submerge the fish and dough. Cover the pot and let it simmer on low heat for 8-10 minutes, or until the fish is cooked through, and the dough pieces are tender and have absorbed the flavour of the curry. The starch from the dough will also slightly thicken the stew.
  5. Final Check: Taste the curry and adjust the seasoning—add more salt for savouriness, sugar for balance, or a splash of lemon juice for extra tang, if needed.
  6. Serve: Ladle the Hamour Margoog into deep bowls, ensuring each serving has fish, vegetables, and the tender dough pieces. Serve piping hot, traditionally on its own.

Chef's Tips

  • Rempah is Key: Do not rush the frying of the spice paste (Step 1). Frying until the oil separates (known as pecah minyak) is what develops the deep, aromatic flavour of the Assam Curry.
  • Fish Integrity: Hamour is generally a robust fish, but stir gently once the fish and dough are added to prevent the fish from breaking apart.
  • Tamarind Balance: The soul of this dish is the sour/spicy balance. If the curry is too sour, add a pinch more sugar. If it’s not sour enough, a final squeeze of fresh lime juice can brighten the flavour immediately.
  • Dough Texture: For a more rustic feel, the dough can be torn by hand rather than cut. Ensure the pieces are thin so they cook quickly and tenderly in the broth.


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