The assam curry uses  spices but made lighter and sourish with the addition of tamarind paste and pineapple. Fresh herbs like laksa leaves and torch ginger flower  heightens the flavours. The curry is light, spicy sour that goes well with a hot bowl of steaming rice. A little tip, you can make extra portion of the sambal and freeze. It keeps well in the freezer for 3 months. This reduces the prepping time for the next Assam Fish Head meal.