Gulai Tumis Ikan (Tamarind Fish Curry)

Written by on in Asian Recipes, Le Creuset Recipes, Malaysian Recipes, Penang Recipes, Peranakan Nyonya Recipes, Seafood Recipes
Gulai Tumis Ikan (Tamarind Fish Curry)
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Gulai Tumis Ikan (Tamarind Fish Curry)

Gulai Tumis is a hot and sour curry which is traditionally famous among the Nyonya and Hainanese households in Malaysia. Tamarind juice is used in the gravy to give the sour taste and further enhanced by sliced ginger flower or bunga kantan. The curry is so appetizing and addictive especially the gravy and it simply keeps you coming back for more.

Ingredients

  • 500g Grouper fish in fillet

  • 4-6 ladies fingers

  • 7 small slices pineapples

  • 1 golf ball size tamarind pulp (with half cup of water)

  • 2.5 cups water

  • 1 tsp salt (or more to taste)

  • 2 tsp brown sugar (or more to taste)

  • 1 Bunga Kantan (Ginger Flower)

  • 5 sprigs Daun Kesom (Vietnamese Basil)

  • 5 tbsp cooking oil

  • Curry Paste:

  • 5 fresh chillies (removed seed)

  • 5 dried chillies (removed seed and soaked in warm water until soft)

  • 2 tbsp chilli boh (Chili paste)

  • 6 shallots (thinly sliced)

  • 2 stalks Lemon grass (thinly sliced)

  • 1 thumb size galangal (cut into half)

  • 1 thumb size fresh turmeric (cut into half)

  • 1 tbsp belacan (shrimp paste)

Directions

    Recipe Video

    Kelly
    Latest posts by Kelly (see all)

    Hi, I’m Kelly. I’m from Penang and I love to eat and cook delicious food. I love fusion food, often inspired by Mediterranean and Asian cuisine. Here I share my cooking recipes and videos which I hope will inspire you to unearth the inner chef in you. Follow me on Facebook/Instagram and subscribe to my YouTube channel for more cooking adventures. Let’s get cooking!