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Hot and sour fish curry recipe (gulai tumis ikan)

  • 4servings
  • 20minutes

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Source: www.sbs.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, C, D, P
MineralsFluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 60 ml ( 1/4 cup) vegetable oil

  2. 2 tbsp tamarind concentrate *cup hot (Vietnamese) mint leaves *pineapple, cut into 3 cm cubes

  3. 400 g blue-eye cod (trevalla) fillet, cut into 4 cm pieces

  4. 18 okra, trimmed

  5. steamed rice, to serve

  6. Spice paste

  7. 4 large dried chillies, soaked in hot water for 10 minutes

  8. 4 long red chillies, sliced

  9. 1 small onion, roughly chopped

  10. 1 stalk lemongrass, white part only, thinly sliced

  11. 3 garlic cloves, roughly chopped

  12. 2 tsp dried shrimp paste (belacan)

  13. 4 cm-piece turmeric, chopped or 1/2 tsp ground turmeric

Instructions Jump to Ingredients ↑

  1. To make spice paste, process all ingredients with 1 tbsp water in a food processor to a smooth paste, adding more water if necessary.

  2. Heat oil in a saucepan over medium heat and cook paste for 6 minutes or until aromatic and starting to brown, and the oil separates from the paste. Add 375 ml water, tamarind, mint and pineapple, and bring to the boil. Reduce heat to low and cook for 2 minutes. Add fish and okra, and simmer for 5 minutes or until fish is just cooked. Season with ½ tsp salt. Serve with steamed rice.

  3. * Tamarind concentrate is available from selected supermarkets and Asian food shops.

  4. * Hot (Vietnamese) mint and dried shrimp paste are available from Asian food shops and selected greengrocers.

  5. As seen in Feast Magazine, Issue 12, pg55.

  6. Photography by Chris Chen

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