Gulai Tumis is a hot and sour curry which is traditionally famous among the Nyonya and Hainanese households in Malaysia.
348 kcal
/serving
40 min
Serves
4
Medium
Asian
Ingredients
- 160 g shallots
- 6 g candlenuts
- 12 g galangal (lengkuas)
- 6 g peeled garlic
- 3 stalks lemongrass (sliced)
- 8 g fresh tumeric (or 2 tsp tumeric powder)
- 90 g dried chillies (20-25 (soaked in hot water for 15 minutes and drained))
- 16 g Asian shrimp paste (belacan)
- 1/2 cup oil
- 3 tbsp tamarind pulp
- 600ml (2.5 cups) water
- salt (to taste)
- sugar (to taste, optional)
- 1 bud ginger flower (finely chopped)
- 800 g stingray ( sliced)
- 8-10 ladies fingers (steamed)
Preparation
Not specified
Cooking
- 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.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
348
Calories
3.7g
Protein
3% DV
22.3g
Carbs
8% DV
28.9g
Fat
37% DV
3.5g
Fiber
9% DV
8.2g
Sugars
706mg
Sodium
47% DV
10mg
Cholesterol
3% DV
| Health Labels | Pescatarian Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Soy Free Fish Free Pork Free Red Meat Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free |
| Allergen Info | Fodmap |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
