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Tamarind Fish Curry : Malaysian Recipe

Asian Recipes

Tamarind Fish Curry or Gulai Tumis is a hot and sour curry which is so appetizing and addictive especially the gravy.. This traditional Nyonya dish features a classical mix of sweet, sour and spicy flavors, also a great a accompaniment to rice.

160g shallots
12 g galangal
6g peeled garlic
3 stalks lemongrass (sliced)
2 tsp tumeric powder
20 dried chillies (soaked in hot water for 15 minutes and drained)
16g shrimp paste
1/2 cup oil
3 tbsp tamarind pulp
2 1/2 cups water
salt to taste
sugar to taste
1 bud ginger flower (halved)
800g stingray or pomfrets (cut)
8-10 ladies fingers


Heat in oil over low fire and saute ground spice paste till oil and paste separates and fragrant.

Mix the tamarind pulp with water and strain the water to get tamarind juice. Add in to the spice paste and bring it to boil on slow fire. Simmer for about 10-15 minutes.The colour of the curry is dependent upon the color of turmeric and chillies.

Add in ginger flower,lady's fingers and fish. Simmer for 5 minutes or until fish is cooked.

Served with hot rice.

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1 comment:

Patti D. said...

It looks so delicious!!
Do you work at a restaurant?

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