Nyonya•gourmet
Gulai Tumis (Tamarind Fish Curry)
Gulai Tumis is a hot and sour curry which is traditionally famous among the Nyonya and Hainanese households in Malaysia.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 160 g shallots
- 6 g (⅕ oz) candlenuts
- 6 g candlenuts
- 12 g galangal (lengkuas)
- 12 g (⅖ oz) galangal (lengkuas)
- 6 g (⅕ oz) peeled garlic
- 6 g peeled garlic
- 3 stalks lemongrass (sliced)
- 8 g fresh tumeric (or 2 tsp tumeric powder)
- 8 g (⅓ oz) fresh tumeric or 2 tsp tumeric powder
- 90 g dried chillies (20-25 (soaked in hot water for 15 minutes and drained))
- 90 g (3 oz) dried chillies (20-25 (soaked in hot water for 15 minutes and drained))
- 16 g Asian shrimp paste (belacan)
- 16 g (⅔ oz) Asian shrimp paste (belacan)
- ½ cup oil
- 1/2 cup oil
- 3 tablespoons tamarind pulp
- 2 1/2 cups water
- 600 ml water
- salt to taste
- salt (to taste)
- sugar to taste (optional)
- sugar (to taste, optional)
- 1 bud ginger flower (finely chopped)
- 1 bud ginger flower (finely chopped)
- 800 g stingray ( sliced)
- 800 g (28 oz) stingray ( sliced)
- 8-10 ladies fingers (steamed)
Instructions
- 1
Heat oil over low heat and sauté the ground spice paste until the oil separates from the paste and it becomes fragrant (about 15 minutes).
- 2
Mix the tamarind pulp with water and strain to extract the tamarind juice. Add the juice to the spice paste and bring to a boil over low heat. Simmer for about 10-15 minutes.
- 3
Add the ginger flower and fish. Simmer for 5 minutes or until the fish is cooked through.
- 4
Serve with lady's fingers.