Malaysian Gulai Ikan (Fish Curry)
Gulai Ikan, a fish curry celebrated for its rich, aromatic flavours and vibrant colours. This dish reflects Malaysia’s rich culinary heritage, blending
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Cooking tools:
- Blender
- Wok
- Pan
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Fine-mesh sieve
- Paper towel
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 500 g fresh fish fillets (mackerel, snapper, or any firm white fish)
- 2 tbsp tamarind paste (mixed with ½ cup water (strain for tamarind juice))
- 2 tbsp cooking oil
- 1 medium onion (finely sliced)
- 3 garlic cloves (minced)
- 1 inch piece of ginger (minced)
- 2 stalks lemongrass (bruised)
- 2-3 dried red chilies (soaked and blended into a paste)
- 2 tbsp curry powder (fish curry mix preferred)
- 1 tsp ground turmeric
- 1 cup coconut milk
- 1½ cups water or fish stock
- 2 tomatoes (quartered)
- 6 okra pods (trimmed)
- Salt and sugar to taste
- Fresh cilantro leaves
- Lime wedges
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