4.2 from 18 votes
Gulai Tumis (Tamarind Fish Curry)
Gulai Tumis is a hot and sour curry which is traditionally famous among the Nyonya and Hainanese households in Malaysia.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 people
Calories: 415 kcal
Course:
Main Course
Cuisine:
Southeast-Asian Fusion
Ingredients
Spice paste (Ground):
- 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
Instructions
- 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.
Cup of Yum
Notes
- You can adjust the consistency of the gravy by adding more tamarind juice or less.
Nutrition Information
Serving
4people
Calories
415kcal
(21%)
Carbohydrates
36g
(12%)
Protein
7g
(14%)
Fat
29g
(45%)
Saturated Fat
22g
(110%)
Cholesterol
45mg
(15%)
Sodium
180mg
(8%)
Fiber
9g
(36%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 415
% Daily Value*
| Serving | 4people | |
| Calories | 415kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 45mg | 15% |
| Sodium | 180mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.