Monday, 11 August 2008

GULAI TUMIS FISH (Tangy Spicy Fish Curry)

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
1 large pomfret
4 ladies fingers (cut into halves)
60g tamarind pulp (assam Jawa)
680ml water
115g shallots
1 pink ginger bud (bunga kantan)
3 tbsps cooking oil
½ tsp salt
1 tsp sugar

Curry Paste:
10 dried chillies (soaked till soft)
5 fresh red chillies
2 stalks lemon grass (serai)
2.5cm galangal (lengkuas)
2.5cm turmeric (kunyit)
5cm x 2.5 cm x 0.6cm belachan

3 sprigs of mint leaves
Some finely sliced ginger bud (bunga kantan)

1. Cut fish into 4 cutlets and rub salt all over. Rinse fish before cooking.
2. Prepare tamarind juice in 680 ml water and sieve. Add salt and sugar.
3. Shred finely pink ginger bud. Blanch ladies fingers till soft and put aside.
4. Prepare curry paste as below:
a. Slice lemon grass finely.
b. Grind or pound fresh and dried chillies, lemon grass, shallots and
belachan into a smooth curry paste.
5. Heat oil and fry curry paste until soft and fragrant. Add bunga kantan and stir evenly.
6. Add tamarind juice mixture. Bring it to a boil. Stir well.
7. Add in fish and simmer for 10 minutes. When it is cooked, turn off heat.
8. Serve garnished with mint leaves & finely sliced ginger bud.

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