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Reading through this post and looking at the pictures of this mouthwatering gulai tumis or tamarind fish curry was especially torturing and painful as I haven’t had this for a while. First of all, fresh fish, especially stingray is hard to come by, even here is California . (The closest fish I could get here is skate wings but it was foul-smell the last time I bought it). Secondly, I can never find bunga kantan or ginger flower here, another key ingredient in this recipe. I can only drool over this scrumptious dish as my contributor Siew Loon shares her precious family recipe of gulai tumis with us. Enjoy!
Contributor: Ho Siew Loon
I always remember that when we were in our teenage years my mum used to cooked gulai tumis, or spicy tamarind fish curry, my siblings and I would just feast on it using our hands. We would pour the sourish hot curry/gravy onto our rice and everything would be gone in minutes. Until today, this particular dish is still a hit among my family members and it brings back sweet memories. It is an honour to be able to share this family recipe with all my Nyonya Food friends…(get gulai tumis recipe after the jump)
Gulai Tumis is a hot and sour curry which is traditionally famous among the Nyonya and Hainanese households in Malaysia. I realise that the difference is that the Hainanese Gulai Tumis is more concentrated. This is a specialty where 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.
(Click Page 2 for Gulai Tumis Recipe)
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Oooh, gulai tumis is my favorite and it doesn’t matter what fish is used. Sometimes I use pomfret but I love stingray, too. Your gulai tumis looks really good, will have to try your recipe.
what is ginger flower?
This is ginger flower: http://nyonyafood.rasamalaysia.com/bunga-kantan-ginger-flowertorch-ginger-bud/
Yum…I grow bunga kentang in my garden and cannot wait to try out this out. thanks for posting this all time favorite.
The one thing i noticed about this site and that of RM is the sincerity of sharing and presenting its information, hence its success, congratulations. Here’s to more good food recipes to come…
Hi, where are you located? How did you grow your bungan kantan? I live in the US and can’t find it. :(
There is no frozen bunga kantan available in US? We don’t have fresh ones available in Australia but we use frozen ones. We have an importer friend here, importing goods from Malaysia.
Hi,
Sorry, I should have qualify that I live in Singapore and partly Sydney.
Definitely in my garden in Singapore but have not tried using bunga kentang in Sydney yet. When the plant first bore the flowers which is really exotic and beautiful as it sprouts from the ground, I felt it was such a sin to eat it. But now, i use it for baked fish, salads, etc.
BTW, can you please check some nursery websites in the USA. I believe they come under the exotic plants and this is one that they do sell.
If you cannot find it, let me know as I will search for you. Try using its botanical name to search as well but definitely not “bunga kentang” as it may be used only in SEA.
hi Bee, maybe you wanna try to get bunga kantan from the folks in http://www.tropilab.com/torch-lil.html
cheers
teng
apart from cooking this at home, you can get this from Hainanese Deslights (restaurant in 1926 Heritage Hotel)… on top of that this place serves all the old fashioned Penang Hainanese dishes in the old days… go try when you are back in Penang.
I haven’t had this for quite a long time too. Looks so appetizing! Another dish to make me feel homesick again. ;)
This looks so DELICIOUS! The one problem is that the Meijer ad keeps popping up time and time again.
Yummmmmm! Love this gulai. Thanks, Siew Loon!
Thanks, Nurlia. Hope you enjoy the curry.
hi everyone..its very wonderful to have this recipe online.we must try
each of the recipe shown here.i would love to ‘share n donate’ my personal
secret recipe created by myself @home.cooking is my top interest.
mdm raha, hope you can share with me your own receipes
Hi, sorry im new and had to ask.. ground means by using the blender? the mortar?
Either is fine.
SIN KHENG AUN. That is the name of the restaurant to look for when you are in Penang, Malaysia. Located at CHULIA Lane, Off CHULIA Street.
Everytime when we are backed to Penang my children would request for this restaurant.
Hainanese style of cooking. Drink the gulai like soup. Only serve Pomfret. Only serve One kind of gulai – Gulai Assam ( what else?) Rich with Bunga Keantan.
Bon Apetite
Tumis fish is absolutely super. Basic ingredients that is a must: lemongrass, garlic, onions, softened dry chillies,ketumbar powder,tamarind,belachan, tumeric
and the rest are optional. Good to add quartered tomato at the end with the fish. Add salt and a drop of sugar. I live in Sydney and sometimes
not convenient to have every ingredient as specified in recipe. So as long as u have the basic ingredients, it will come out SUPER, better than those served at restaurants. Any type of fish is OK. More important is the amount of water added must not be too much (too diluted).
Always a joy to eat Nonya food