Gulai Tumis (Tamarind Fish Curry)

4.17 from 6 votes

Gulai Tumis is a hot and sour curry which is traditionally famous among the Nyonya and Hainanese households in Malaysia.

Prep Time10

Cook Time40

Total Time50

Course: Nyonya Recipes

Cuisine: Curry

Keyword: Tamarind Fish Curry

Servings: people

Calories: 415kcal

160 g shallots
6 g (⅕ oz) candlenuts
12 g (⅖ oz) galangal lengkuas
6 g (⅕ oz) peeled garlic
3 stalks lemongrass sliced
8 g (⅓ oz) fresh tumeric or 2 tsp tumeric powder
90 g (3 oz) dried chillies 20-25 (soaked in hot water for 15 minutes and drained)
16 g (⅔ oz) Asian shrimp paste belacan
1/2 cup oil
3 tablespoons tamarind pulp
2 1/2 cups water
salt to taste
sugar to taste optional
1 bud ginger flower finely chopped
800 g (28 oz) stingray, sliced
8-10 ladies fingers steamed

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 the fish is cooked.
Served with lady's fingers.

You can adjust the consistency of the gravy by adding more tamarind juice or less.