Gulai ikan (fish curry in turmeric coconut sauce)

Sumatran-Malay gulai is a thick, yellow coconut curry; this fish version is tangy from the tamarind and fragrant with lemongrass. A staple of Padang cuisine.

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Method

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1. Rub the fish with the salt and turmeric, and set aside.
2. Blend the spice paste ingredients smooth.
3. In a wide pot, fry the paste in the oil over medium heat for 6-8 minutes with the lemongrass and lime leaves, until fragrant. ⏱ Timer: 6 min
4. Pour in the water, tamarind and coconut milk, bring to the boil, stirring, then cook for 5 minutes. Add the okra. ⏱ Timer: 5 min
5. Add the fish and tomato, season with salt and sugar, and simmer over low heat without stirring (just shake the pot) for 8-10 minutes, until the fish is cooked through. ⏱ Timer: 8 min
6. Serve with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't stir, so the fish stays whole; shake the pot to move the sauce around it.
• Also works with prawns, which need only 4-5 minutes of cooking.

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