Fish In Spicy Coconut Curry (ikan Gulai)
Fish in Spicy Coconut Curry (Ikan Gulai) is a traditional Peranakan dish that features a flavorful and aromatic coconut-based curry with tender fish fillets. This dish is a perfect combination of spicy, savory, and creamy flavors, making it a popular choice for a comforting meal.
Ingredients
- 500g fish fillets, such as snapper or mackerel
- 1 can (400ml) coconut milk
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 3 tablespoons fish curry powder
- 1 tablespoon tamarind paste
- 4 red chilies, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, sliced onion, and sliced red chilies. Sauté until fragrant.
- Add the fish curry powder to the pot and stir well to combine with the aromatics.
- Pour in the coconut milk and add the lemongrass stalks, kaffir lime leaves, and tamarind paste. Stir to mix the ingredients.
- Bring the curry to a gentle simmer and add the fish fillets. Let the fish cook in the curry for about 8-10 minutes until it is cooked through.
- Season the curry with salt and sugar, adjusting to taste.
- Serve the Fish in Spicy Coconut Curry hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 12g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Fish in Spicy Coconut Curry with steamed jasmine rice and a side of pickled vegetables.
Tips & tricks
Tips: Adjust the level of spiciness by adding more or fewer red chilies according to your preference.
Cost
$15