Terubok Fish Curry (sarawakian Ikan Terubok Gulai)
Terubok Fish Curry, also known as Sarawakian Ikan Terubok Gulai, is a traditional dish from Sarawak, Malaysia. This flavorful curry is made with terubok fish, a popular local fish, and a blend of aromatic spices. It's a must-try for anyone looking to experience the unique flavors of Sarawakian cuisine.
Ingredients
- 1 whole terubok fish, cleaned and cut into steaks
- 2 onions, sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 stalk lemongrass, bruised
- 4-5 kaffir lime leaves
- 1 can coconut milk
- 2 tablespoons fish curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
- Water
Instructions
- Heat some oil in a large pot over medium heat. Add the sliced onions, minced garlic, and grated ginger. Sauté until fragrant.
- Add the fish curry powder, turmeric powder, and chili powder. Stir well to coat the onions and spices.
- Add the terubok fish steaks to the pot and gently mix with the spices. Cook for 2-3 minutes.
- Pour in enough water to just cover the fish. Add the chopped tomatoes, lemongrass, and kaffir lime leaves. Bring to a gentle simmer and cook for 15-20 minutes.
- Pour in the coconut milk and season with salt. Simmer for another 10-15 minutes until the fish is cooked through and the flavors have melded together.
- Once the fish curry is ready, remove from heat and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 15g
Supplies
Large pot Stovetop Wooden spoon Knife Cutting board
Tools
Serving bowls Serving spoon
Serving suggestions
Serving suggestions: Enjoy the Terubok Fish Curry with steamed rice and a side of pickled vegetables.
Tips & tricks
Tip: Adjust the level of spiciness by adding more or less chili powder according to your preference.
Cost
$15