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Gulai Tumis Recipe (Tamarind Fish Curry)
Ingredients:
Spice paste (Ground)
160g shallots
6g (2-3) candlenuts
12 g galangal (lengkuas)
6g peeled garlic
3 stalks lemongrass (sliced)
8g fresh tumeric or 2 tsp tumeric powder
90g (20-25) dried chillies (soaked in hot water for 15 minutes and drained)
16 g Asian shrimp paste (belachan)
1/2 cup oil
3Tbsp tamarind pulp
2 1/2 cups water
salt to taste
sugar to taste (optional)
1 bud ginger flower (finely chopped)
800g stingray (sliced)
8-10 ladies fingers (steamed)
Method:
- Heat in oil over low fire and saute ground spice paste till oil and paste seperates and fragrant.(About 15 minutes)
- 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.
- Add in ginger flower and fish. Simmer for 5 minutes or until fish is cooked.
- Served with lady’s fingers.
Note: You can adjust the consistency of the gravy by adding more tamarind juice or less.
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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.
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