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: Fish

Cuisine: Nyonya Recipes

Keyword: Tamarind Fish Curry

Servings: people

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 oil over low heat and sauté the ground spice paste until the oil separates from the paste and it becomes fragrant (about 15 minutes).
Mix the tamarind pulp with water and strain to extract the tamarind juice. Add the juice to the spice paste and bring to a boil over low heat. Simmer for about 10-15 minutes.
Add the ginger flower and fish. Simmer for 5 minutes or until the fish is cooked through.
Serve with lady's fingers.

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