Gulai Tumis (Tamarind Fish Curry)
Ingredients
Spice Paste
-
160
g
shallots
-
6
g
candlenuts
-
12
g
galangal, lengkuas
-
6
g
peeled garlic
-
3
stalks
lemongrass, sliced
-
8
g
fresh turmeric or 2 tsp turmeric powder
-
90
g
dried chillies, soaked
-
16
g
Asian shrimp paste, belacan
-
½
cup
oil
-
3
tablespoons
tamarind pulp
-
2 ½
cups
water
-
to taste
salt
-
to taste
sugar, optional
-
1
bud
ginger flower, finely chopped
Main Ingredients
-
800
g
stingray, sliced
-
8-10
ladies fingers, steamed
Instructions
- Heat oil over low heat and sauté the ground spice paste until fragrant and the oil separates from it.
- Mix tamarind pulp with water and strain to extract the juice, then add it to the spice paste and bring to a boil.
- Simmer the mixture for about 10-15 minutes.
- Add the ginger flower and fish, then simmer for 5 minutes or until the fish is cooked through.
- Serve with lady's fingers.
Nutrition Facts (estimated)
Servings
4
Calories
415
Total fat
29g
Total carbohydrates
36g
Total protein
7g
Sodium
180mg
Cholesterol
45mg
You might also like